Made the Rigatoni with Tomatoes, White Beans and Sage tonight. I haven’t made that dish in ages, and never for the girls. Pretty big success, even J had seconds (though many of the beans were left on the plate). The recipe that I worked from is in an old Williams-Sonoma cookbook. I tweeked it a bit so that it wouldn’t take as long. I’m not a stickler for soaking dried beans and that is what the original recipe called for. So, I used canned beans, less garlic, a little more pepper and some crushed red pepper. I also thought that I had some purchased canned tomatoes in the house….wrong. So, I had to use one of the jars that I had canned with GJR and SAS this summer. I’m down to two quarts in the pantry. Bummer.
Here’s the recipe:
Rigatoni with Tomatoes, White Beans and Sage
adapted from Williams-Sonoma’s Pasta, 1992
4 tbsp. olive oil, plus extra to drizzle on pasta
2 cloves garlic
20-30 sage leaves, coarsely chopped
28 oz. can whole plum tomatoes, coarsely chopped
1 14 oz. can canellini beans, rinsed and drained
salt, pepper and crushed red pepper
1 lb. rigatoni
grated parmesan cheese
Heat olive oil in a large pan over medium heat, add garlic and sage and saute for a couple of minutes, until garlic becomes translucent and sage is getting crisp. Add tomatoes and a sprinkle of crushed red pepper, bring to a simer and reduce heat to low. Simmer, uncovered, for about 20 minutes. Add canellini beans and continue to simmer for about 10 minutes more. Season with salt, pepper and additional crushed red pepper, to taste.
While sauce simmers, bring a large pot of salted water to boil. Cook rigatoni until al dente, according to package directions. Drain. Put back in the pot and add a bit of olive oil, to keep pasta from sticking together.
Serve rigatoni in bowls with sauce on top and pass the parmesan.