Ingredients

• 3 cups mixed pasta (elbows, ditalini, broken spaghetti, etc.)
• 2½ cups cooked cannellini beans (or 1½ cups dry, soaked overnight)
• 1 cup diced pancetta, prosciutto, or salami (about 5 oz / 150 g)
• 1 clove garlic, crushed
• ¼ cup extra virgin olive oil
• 1 small celery stalk, finely chopped
• ½ teaspoon red pepper flakes (optional)
• 1 cup tomato purée (passata)
• 4 cups water or broth (plus more if needed)
• Salt and black pepper, to taste
• Fresh basil, for garnish

👩‍🍳 Method

1. Prepare the Base
   In a large pot, heat olive oil over medium heat. Sauté the crushed garlic and red pepper flakes until garlic is golden. Discard the garlic.
2. Sauté Aromatics and Meats
   Add chopped celery and stir for 1–2 minutes. Add diced pancetta (or your meat of choice) and cook until just slightly crisp.
3. Add Tomato and Beans
   Stir in tomato purée, followed by the beans. Season with salt and cover with 4 cups of water. Bring to a gentle boil.
4. Cook Pasta Like Risotto
   Once boiling, stir in mixed pasta directly into the pot. Lower the heat to a simmer and stir frequently. As it cooks, the pasta will release starch, thickening the broth.
5. Adjust Texture
   Add more water or broth if needed, and stir often to avoid sticking. Cook until pasta is al dente and the dish has a thick, creamy consistency (about 10–12 minutes).
6. Finish and Serve
   Taste and adjust seasoning. Serve hot, garnished with fresh basil and a crack of black pepper.