Servings: 4

200 g or 7 oz rigatoni (short, fluted noodles) 700 g or 1 1/2 lb cannellini beans (300 g or 11 oz if dried) 2 cloves of garlic 1 sprig of sage 1 sprig of rosemary olive oil chilli pepper

 

 

Cook the beans over gentle heat for 40 minutes (for an hour and a half if they are dried, after soaking for 2 hours covered in water), with the herbs and garlic to lend flavour and aroma.

Then, either sieve or pass through a vegetable mill, so as to eliminate the outer husks.

Place the purée in a casserole, season with salt, pepper and a little chilli pepper to taste.

Cook the pasta in the purée and add a little water to finish cooking.