Rigatoni
With Soppressata, White Beans, Tomato, and Black Olives
Ingredients
Makes 2 generous portions
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8 ounces rigatoni
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2 ounces (¼ cup) extra-virgin olive oil
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3 tablespoons finely diced soppressata
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1 pinch fresh rosemary, chopped
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Salt, pepper, and crushed red pepper flakes
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2 cups milled tomatoes
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½ cup cooked white cannellini beans (canned can be substituted, but freshly cooked
dried beans are best
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10 Kalamata olives, rinsed in cold water, pitted, and quartered
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4 tablespoons grated Parmigiano-Reggiano cheese
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12 to 15 whole Italian parsley leaves
Directions
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Bring a large pot of salted water to a boil.
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Add the rigatoni and boil 7 to 9 minutes, until al dente. Stir from time to time to keep rigatoni from sticking.
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Meanwhile, heat the olive oil in a large saucepan over high heat.
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Add the soppressata and fry for 1 minute.
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Add the rosemary and a pinch each of salt, pepper, and crushed red pepper flakes.
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Add the milled tomatoes and cook for 4 minutes.
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Stir in the white beans and olives.
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Cook for about 3 more minutes, until the sauce begins to thicken and turn a darker red. Remove the sauce from the heat if it appears cooked before the rigatoni is al dente. Check the pasta — it should be almost ready. When it is, strain the pasta and add it to the saucepan.
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Cook sauce and pasta together over high heat for 1 to 2 minutes, until the pasta absorbs most of the sauce.
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Check the seasoning, add the cheese and parsley leaves, toss for 30 seconds, and serve.