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Creamy Pasta and Beans

17/11/2023

Creamy pasta and beans is a classic Italian comfort food, perfect for colder days. Here is a recipe for a creamy version of this traditional dish.

Ingredients

  • 300g of dried cannellini beans (or 2 cans of pre-cooked cannellini beans)
  • 200g of short pasta (ditalini, tubetti, or other types as you like)
  • 1 white onion
  • 1 stalk of celery
  • 1 carrot
  • 2 cloves of garlic
  • 100g of pancetta cut into cubes or strips (optional)
  • 1.5 liters of vegetable or meat broth
  • 400g of tomato puree
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive oil
  • Fresh rosemary or sage (optional)
  • Grated parmesan cheese for serving (optional)
  • Chili pepper (optional)

Preparation

  1. If using dried beans, soak them for at least 12 hours. Drain, rinse and cook the beans in plenty of water for about an hour or until they become tender. If using canned beans, rinse and set aside.

  2. Finely chop the onion, celery, and carrot for the soffritto.

  3. In a large pot, heat a drizzle of oil and add the chopped soffritto and crushed garlic. If you choose to use pancetta, add it now and let it brown until it becomes crispy.

  4. Once the soffritto is golden, remove the garlic and add the cooked beans (if using fresh beans, also add some of the cooking water).

  5. Pour in the tomato puree and stir. Cook for about 10 minutes.

  6. Add the vegetable or meat broth and bring to a boil.

  7. When the broth starts to boil, add the pasta and cook according to the instructions on the package, stirring occasionally.

  8. If you desire a creamier texture, take some of the beans and blend them with an immersion blender, then stir the puree back into the pot.

  9. Taste and adjust for salt and pepper. If you like, add a pinch of chili pepper.

  10. If desired, add some fresh rosemary or sage for an additional aromatic touch.

  11. Serve the pasta and beans hot, with a sprinkling of parmesan and a drizzle of raw oil.

Curiosity

Pasta and beans is a dish of humble origin, with regional variations spread throughout Italy. In the Venetian version, the use of rosemary is typical, while in other regions it is very common to find pasta and beans enriched with pork rind or other parts of the pig. Every family has its own traditional recipe, often handed down from generation to generation!