Straccetti di pasta con Pancetta e Cannellini from one of our Tuscan cooking vacations translates to “Fresh egg pasta (“rags”) with Pancetta and Cannellini beans.”Straccetti is one of our favorite pasta types – fresh egg noodles are always the best, and the casually formed noodles are easy to make.
This recipe was originally featured as the 2011 February recipes of the month comes from the prestigious cooking school Toscana Saporita, who for many years welcomed our culinary travelers to their kitchen. The dish originated in Lucca, where the most prized and rare fagioli di Sorana (Sorana beans) come from. Cannellini beans work equally well, though, and are easier to find.
Straccetti di Pasta con Pancetta e Cannellini
Prep time: 15 minutes
Cook time: 120 minutes
Cook method: Boil, Sauté
- 1/2 lb fresh egg lasagne noodles (cut or broken into rough squares)
- 1/2 lb dry cannellini beans (soaked overnight)
- 5 tbs extra virgin olive oil
- 2 stalks of celery, finely diced
- 2 medium carrots, finely diced
- 2 cloves of garlic, minced
- 6 oz thick slice of smoked pancetta, diced
- 1 bay leaf
- 3 ripe San Marzano tomatoes ( or Roma) diced
- 3 leaves of basil
- Salt and pepper
1. Cook the beans in water with salt, pepper, 6 cloves of garlic, 5 tbs extra virgin olive oil and 5 leaves of fresh sage, until tender.
2. Prepare the sauce: In a large heavy skillet, place oil, pancetta, celery, carrots and garlic and cook over moderate heat until soft (about 10 minutes) stirring very frequently. Add the bay leaf and then the tomatoes and cook for about 3 minutes. Add the cooked beans with 1/2 ladle of their cooking liquid and cook for 5 minutes.
3. Assemble the dish:Cook the pasta for 3 minutes (or according to directions) in salted boiling water. Drain it and add it to the sauce, add basil, salt and pepper and sauté for 1 minute. Serve hot, drizzled with extra virgin olive oil and extra freshly ground black pepper if you like.
Cook with us on one of our fabulous culinary tours to Italy!
By Peg Kern
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