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Rigatoni with Swiss Chard, White Beans and Rosemary

Rigatoni with Swiss Chard, White Beans and Rosemary

By Rose HattabaughDecember 3, 2021

  • Makes
    6 servings
  • Cook Time
    35 minutes
  • Rating

The deep-green leaves of Swiss chard have a flavor similar to spinach, while the crisp stems have a sweet earthiness that’s not unlike beets (the two vegetables are, in fact, related). We use both parts in this hearty one-pot pasta and bean dish, sautéing the stems for a few minutes before wilting the leaves. Pasta, greens and beans all are mild-mannered, so for boldness we add garlic, pancetta, pepper flakes, rosemary and pecorino Romano cheese—classic Italian flavors.

Tip

Don’t rinse the cannellini beans after draining them. The starchy liquid that clings to the beans adds a little body to the sauce. Also, be sure to drain the pasta when it’s shy of al dente, not at the ideal degree of doneness. It will finish cooking when it is returned to the pot and simmered for a few minutes with the chard and a little of the pasta cooking water.

Ingredients
  • 1

    pound rigatoni

  • Kosher salt and ground black pepper

  • 1

    tablespoon extra-virgin olive oil

  • 4

    ounces thinly sliced pancetta, chopped

  • 2

    medium garlic cloves, minced

  • 1

    bunch Swiss chard, stems chopped, leaves cut into 1-inch pieces, reserved separately

  • ¼

    teaspoon red pepper flakes

  • 1

    tablespoon minced fresh rosemary

  • 15 ½

    ounce can cannellini beans, drained but not rinsed

  • 1

    ounce pecorino Romano cheese, finely grated (½ cup), plus more to serve

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until the pasta is just shy of al dente. Reserve about 1 cup of the cooking water, then drain.

Step 2

In the same pot over medium, combine the oil and pancetta. Cook, stirring occasionally, until crisp and brown, 2 to 3 minutes.

Remove the pot from the heat and, using a slotted spoon, transfer the pancetta to a small bowl.

Step 3

To the fat remaining in the pot, add the garlic, chard stems, pepper flakes, rosemary and ½ teaspoon black pepper.

Cook over medium, stirring occasionally, until the chard stems begin to soften, 1 to 2 minutes.

Add the chard leaves and cook, stirring, until wilted, about 1 minute.

Add the beans, pasta, ½ cup of the reserved pasta water and the cheese. Cook, stirring, until the pasta is al dente and lightly sauced, 2 to 3 minutes; add more water as needed if the mixture looks dry.

Transfer to a serving bowl, sprinkle with the pancetta and serve with additional cheese.