Ragged cuts of homemade pasta are coated in a prosciutto and cannellini bean-studded tomato sauce that's fragrant with celery, onions and garlic. With a touch of heat from crushed red pepper and a dash of sugar to round out the sauce's acidity, it's thickened with a bit of pasta water before it gets finished with a whirl of olive oil and a sprinkle of Parmesan cheese.
- 600 grams flour
- water (as needed)
- 300 grams cannellini beans (soaked for a few hours and drained)
- 100 grams prosciutto (smoked, or ham, cut into small cubes)
- 200 grams tomato purée
- olive oil
- celery (chopped finely)
- onions (chopped finely)
- garlic (chopped finely)
- chili peppers
- Cook the beans and drain them.
- Combine the flour with enough water and knead until rather firm. Add more flour if necessary.
- Roll out the dough into a round sheet not too thin.
- Let the sheet of dough dry for 1 or 2 hours.
- In the meantime, prepare the sauce by first sauteing the onions, celery, garlic, and the ham. Add the tomato puree; cook the sauce for 20 minutes and set it aside.
- After the pasta has been left to dry for some time, flour it and roll it up. Use a sharp knife to cut it into odd, uneven shapes. Add flour to the cut pasta and run it through your fingers to be sure the pieces do not stick together.
- Cook the pasta in a stockpot full of boiling salted water, for approximately 4 minutes. Drain the pasta as soon as it begins to come up to the surface. Save some of the cooking water.
- Add the beans to the sauce. Season to taste with salt, a pinch of sugar, a few basil leaves, and some chili pepper.
- Season the pasta with the sauce and serve in a large terracotta bowl with a generous drizzle of extra virgin olive oil and some grated parmesan cheese.
PER SERVING *
|Calories510Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.