With Soppressata, White Beans, Tomato, and Black Olives


Makes 2 generous portions

  • 8 ounces rigatoni

  • 2 ounces (¼ cup) extra-virgin olive oil

  • 3 tablespoons finely diced soppressata

  • 1 pinch fresh rosemary, chopped

  • Salt, pepper, and crushed red pepper flakes

  • 2 cups milled tomatoes 

  • ½ cup cooked white cannellini beans (canned can be substituted, but freshly cooked

       dried beans are best

  • 10 Kalamata olives, rinsed in cold water,  pitted, and quartered

  • 4 tablespoons grated Parmigiano-Reggiano cheese

  • 12 to 15 whole Italian parsley leaves



  • Bring a large pot of salted water to a boil.

  •  Add the rigatoni and boil 7 to 9 minutes, until al dente. Stir from time to time to keep rigatoni from sticking.

  • Meanwhile, heat the olive oil in a large saucepan over high heat.

  • Add the soppressata and fry for 1 minute.

  • Add the rosemary and a pinch each of  salt, pepper, and crushed red pepper flakes.

  • Add the milled tomatoes and cook for 4 minutes.

  • Stir in the white beans and olives.

  • 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.

  • Cook sauce and pasta together over high heat for 1 to 2 minutes, until the pasta absorbs most of the sauce.

  • Check the seasoning, add the cheese and parsley leaves, toss for 30 seconds, and serve.