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Pasta with Pancetta, Swiss Chard and White Beans
Pasta e fagioli, or pasta and beans, is a classic Italian combination and the name of the hearty, rustic soup that features those ingredients. We combine the two in a simple, satisfying one-skillet pasta dish. Pancetta, Swiss chard, tomatoes, pepper flakes and pecorino round out the meal and bring loads of flavor. Simmered directly in the sauce rather than boiled separately in water, the pasta absorbs the seasonings so each piece is flavorful from surface to center. Curly cavatappi and frilly campanelle are our favorite pasta shapes for this recipe, as they do a great job of catching the beans and chard leaves.
4
Servings
Tip
Don’t try to use a full pound of pasta. If you do, as the noodles expand, there won’t be enough room in the skillet to allow for stirring. Also, drain the beans of their canning liquid, but don’t bother rinsing them. The liquid left clinging to them adds a little body to the sauce.
40 minutes
Ingredients
-
1
tablespoon extra-virgin olive oil, plus more to serve
-
3-4
ounces pancetta, finely chopped
Directions
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01In a 12-inch skillet over medium, cook the oil and pancetta, stirring occasionally, until the pancetta begins to brown, 3 to 4 minutes. Add the onion and chard stems; cook over medium-high, stirring occasionally, until the onion has softened, 5 to 7 minutes. Add the pepper flakes, rosemary, tomatoes with juices, 1 teaspoon salt and ½ teaspoon black pepper. Bring to a simmer and cook, uncovered and stirring occasionally, until the mixture begins to thicken, 4 to 5 minutes.
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