Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 1 1/2 lb. tube-shaped pasta - such as rigatoni or pasta al ceppo
- 1 tbsp. olive oil
- 1 medium onion - peeled and thinly sliced
- 1/4 lb. pancetta - sliced into thin, narrow strips
- 2 large garlic cloves - peeled and minced
- 1/4 c. white wine
- 2 (15 oz.) cans white beans such as cannellini - drained and rinsed
- 2 c. chicken broth
- 3 small bunches broccoli rabe - lightly blanched
- large pinch red pepper flakes
- salt to taste
- white pepper to taste
- 1/4 c. freshly grated Parmesan cheese
- 3 tbsp. freshly chopped Italian parsley
- Groceries
- Cheese Graters
- Colanders
- Measuring Cups
- Measuring Spoons
- Skillets
- Stockpots
- Wooden Spoons
- Measuring cups
- Skillets
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Step 1
Cook the pasta according to package directions and drain. Toss with a little olive oil to prevent sticking.
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Step 2
Heat the oil, onion and pancetta in a skillet over medium heat. Cook until the pancetta starts to get crispy, about 5 to 6 minutes.
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Step 3
Add the garlic and cook, stirring, for 1 minute. Add the white wine and increase the heat to medium-high.
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Step 4
Cook until the wine is almost gone. Add the beans and chicken broth and bring to a boil.
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Step 5
Lower the heat to medium and cook until the beans start to fall apart, about 5 to 6 minutes. Add the broccoli rabe, pepper flakes and pasta, and stir together.
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Step 6
Remove from heat and taste for seasoning; add salt and pepper to taste. Top with grated parmesan and chopped Italian parsley, and serve.
