Skip to main content
LoginSign Up
Pasta with Pancetta, Swiss Chard and White Beans

Pasta with Pancetta, Swiss Chard and White Beans

By Rose HattabaughMarch 23, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Pasta e fagioli, or pasta and beans, is a classic Italian combination and the name of the hearty, rustic soup that features those ingredients. We combine the two in a simple, satisfying one-skillet pasta dish. Pancetta, Swiss chard, tomatoes, pepper flakes and pecorino round out the meal and bring loads of flavor. Simmered directly in the sauce rather than boiled separately in water, the pasta absorbs the seasonings so each piece is flavorful from surface to center. Curly cavatappi and frilly campanelle are our favorite pasta shapes for this recipe, as they do a great job of catching the beans and chard leaves.

Tip

Don’t try to use a full pound of pasta. If you do, as the noodles expand, there won’t be enough room in the skillet to allow for stirring. Also, drain the beans of their canning liquid, but don’t bother rinsing them. The liquid left clinging to them adds a little body to the sauce.

Ingredients
  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 3-4

    ounces pancetta, finely chopped

  • 1

    medium yellow onion, chopped

  • 1

    bunch Swiss chard, stems chopped, leaves thinly sliced, reserved separately

  • ¼-1/2

    teaspoon red pepper flakes

  • 1-2

    rosemary sprigs

  • 28

    ounce can whole tomatoes, crushed by hand

  • Kosher salt and ground black pepper

  • 8

    ounces cavatappi or campanelle pasta

  • 15 ½

    ounce can cannellini beans, drained

  • 2

    ounces pecorino Romano cheese, finely grated (1 cup)

Step 1

In a 12-inch skillet over medium, cook the oil and pancetta, stirring occasionally, until the pancetta begins to brown, 3 to 4 minutes.

Add the onion and chard stems; cook over medium-high, stirring occasionally, until the onion has softened, 5 to 7 minutes.

Add the pepper flakes, rosemary, tomatoes with juices, 1 teaspoon salt and ½ teaspoon black pepper. Bring to a simmer and cook, uncovered and stirring occasionally, until the mixture begins to thicken, 4 to 5 minutes.

Step 2

Add the chard leaves in an even layer on top, then cover and cook until slightly wilted, about 1 minute. Stir the chard into the tomato mixture. Add 1½ cups water and bring to a simmer, then stir in the pasta and return to a simmer. Cover, reduce to medium-low and simmer, stirring occasionally, until the pasta is al dente, 12 to 14 minutes.

Step 3

Stir in the beans and cook, stirring, until heated through, about 1 minute. If desired, stir in water a few tablespoons at a time to thin the consistency. Off heat, remove and discard the rosemary, then stir in half of the pecorino. Taste and season with salt and black pepper. Serve drizzled with additional oil and with the remaining cheese on the side.