Entree: Italy – Molise – Sagn'e Fagioli (Wide ribbon pasta with white beans in a simple tomato-garlic sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 12 oz (340 g) sagn'e or wide ribbon pasta (pappardelle if unavailable)
- 1 1/2 cups (280 g) dried cannellini beans, soaked overnight and drained
- 4 oz (115 g) pancetta, diced
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped (about 4 oz / 110 g)
- 1 cup (240 ml) tomato passata
- 3 cups (720 ml) low-sodium vegetable or chicken stock
- 1 bay leaf
- 1 sprig fresh rosemary, leaves chopped
- 1/2 tsp (3 g) red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (50 g) grated Pecorino Romano (plus extra for serving)
- 2 tbsp (30 ml) extra-virgin olive oil for finishing

Instructions

1. Rinse soaked beans and place in a saucepan with enough water to cover by 2 inches. Add bay leaf and a pinch of salt, bring to a simmer, and cook gently until tender, about 45–60 minutes. Drain, reserve 1 cup (240 ml) of the cooking liquid, and set beans aside.
2. In a large wide sauté pan or Dutch oven, warm 3 tbsp (45 ml) olive oil over medium heat. Add diced pancetta and cook until fat renders and edges are crisp, 5–7 minutes.
3. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, chopped rosemary, and red pepper flakes if using; cook 1 minute until fragrant.
4. Add tomato passata and cook 3–4 minutes to concentrate. Stir in the cooked beans and 1 cup (240 ml) reserved bean liquid plus enough stock to create a saucy consistency (about 2 cups / 480 ml). Simmer gently 10–15 minutes so flavors meld; season with salt and pepper.
5. Meanwhile, bring a large pot of salted water to a boil and cook the sagn'e pasta until just al dente according to package or fresh-pasta timing, reserving 1 cup (240 ml) pasta cooking water before draining.
6. Add drained pasta to the bean sauce along with 1/2 cup (50 g) grated Pecorino Romano and 1–2 tbsp (15–30 ml) pasta cooking water as needed to bind. Toss over low heat until pasta is coated and sauce clings, 1–2 minutes.
7. Finish with 2 tbsp (30 ml) extra-virgin olive oil, adjust seasoning, and serve immediately with extra Pecorino on the side.