This pasta dish is a spin on the classic escarole and beans. I added fire-roasted tomatoes for a little smokiness and red pepper flakes for a little heat. It’s subtle and outstanding! You can use jarred or canned fire-roasted tomatoes or you can easily take fresh tomatoes, cut them in half and roast them in a broiler. Make sure you do not put them directly over a gas flame otherwise they will taste like butane. A Sangiovese wine will go perfectly with this dish. Salute!
- 1 lb rigatoni pasta
- 28 oz fire-roasted tomatoes, diced (canned or fresh)
- 2-3 cups escarole, chopped
- 15 oz cannellini beans (canned or fresh)
- 1/2 cup grated Parmigiano-Reggiano
- 1 garlic clove, minced
- Kosher salt, fresh ground black pepper and red pepper flakes to taste
- Olive oil as needed
- In a pot of salted, boiling water, cook the rigatoni until al dente. Reserve a cup of the pasta water before draining.
- Meanwhile, in a large saute pan, add a little olive oil, garlic and the tomatoes. Bring to a simmer and add the cannellini beans. Stir to combine. Next add the escarole and stir; let the escarole wilt before adding the Parmigiano. Stir to combine and let simmer. The sauce should be bubbling.
- When the rigatoni is done, add it to the pan with the sauce and add a splash of pasta water. Stir or toss to combine. Season with salt, black pepper, and red pepper to taste.
- Serve with more Parmigiano if desired, some crusty bread and a Sangiovese!