Rancho Gordo Pasta e Fagioli

 

Rancho Gordo Pasta e Fagioli

3 cups cooked Rancho Gordo Cranberry beans  4 cups bean broth from the cooked beans (If you have less than four cups, make up the difference with broth) 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 ounces pancetta, cubed or roughly chopped (optional) 1 medium onion, finely chopped 1 celery rib, finely chopped 1 carrot, minced  1 garlic clove, minced 1 tablespoon tomato paste ​½ teaspoon red pepper flakes 1 rosemary sprig 1 pound good-quality pasta shells Salt and pepper to taste  Pecorino or Parmesan cheese, grated, for serving Serves 4 to 6     As you prepare the beans, make sure you have plenty of liquid on hand when they are done as this will be the basis for your sauce. While the beans are cooking, prepare the soffritto. In a medium-sized pan, warm the olive oil over medium heat. If using pancetta: Slowly fry the pancetta until fragrant and chewy. Once cooked, remove the pancetta with a slotted spoon and let rest on a paper towel. If needed, add more olive oil so there is enough fat to fry the aromatic vegetables. Add the onion, celery, carrot, and garlic and  and cook, stirring, until the vegetables are soft and the onion is turning golden colored. Add the tomato paste and pepper flakes and cook for a few minutes until the paste is heated through and the tomato flavor is intensified. Add the bean broth and rosemary sprig and adjust the salt and pepper to taste. Continue cooking on a gentle simmer for 15 minutes or so. The liquid should start to reduce. Meanwhile, cook the pasta in a large stockpot in salted water according to package directions. Drain. Add the drained pasta, beans, and reserved pancetta (if using) to the soffritto mixture, mix well, and gently cook for a few minutes to marry the various flavors. Serve immediately with a splash of peppery extra-virgin olive oil. Pass around a bowl of grated pecorino or Parmesan cheese for the guests to help themselves.