Pasta e Fagioli
This version of the classic bean-and-pasta dish reverses the ratios of its stars for a pasta salad, smothered in beans and a creamy, savory sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Grater
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
Ingredients
- 2 cups dried cranberry beans, soaked overnight and drained
- 6 tbsp. extra-virgin olive oil
- 2 small yellow onions, finely chopped
- 4 oz. pancetta, cut crosswise into 1/4-inch pieces
- 1⁄4 tsp. crushed red chile flakes
- 4 cloves garlic, minced
- Kosher salt
- freshly ground black pepper
- 8 oz. orecchiette pasta
- 1 cup grated Pecorino Romano, plus more for serving
- 1⁄4 cup finely chopped flat-leaf parsley
- 2 tsp. minced rosemary
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