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Rigatoni With Escarole and Cannellini Beans – Recipe 🇮🇹

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


  1. In a pot of salted, boiling water, cook the rigatoni until al dente. Reserve a cup of the pasta water before draining.
  2. 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.
  3. 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. 
  4. Serve with more Parmigiano if desired, some crusty bread and a Sangiovese!

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