Pasta and beans, or Pasta e Fagioli, is a staple in Italian cooking. Like many Italian dishes, it started as a peasant meal consisting of basic, widely available ingredients. I love cooking with both pasta and beans, so I enjoyed preparing a dish that combines the two. The result is a well rounded dish where the beans provide a good amount of protein to the pasta. Leave out the butter and prosciutto for an excellent vegan meal.
I used canned cannellini beans and penne pasta but feel free to use any kind of small pasta instead. A few slices of crispy prosciutto add more flavor and a dash or two of red pepper flakes provide some extra kick. Enjoy with a nice glass of Chianti or other medium-bodied Italian red wine. Buon appetito!

Cook the prosciutto until crisp and set aside. Saute onions and garlic, then add tomatoes and herbs.

Penne Pasta with Cannellini Beans and Prosciutto Recipe
Cook pasta according to package instructions, until al dente. Reserve about a 1/4 cup of pasta water for cooking at the end if the sauce needs more liquid.
In a pan on medium heat, add the prosciutto strips and cook for about 2 minutes until crisp and set aside on a plate. Add onions and garlic and saute for 4-5 minutes. Stir in tomato sauce and herbs and cook for 10 minutes. Add cannellini beans and simmer for another 10-15 minutes.
Stir in prosciutto and season with salt and pepper. Mix in butter and then the pasta. If it seems dry, just add some pasta water.
Total Time: 40 minutes
Yield: 4 servings
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YUM! Love whole wheat pastas!
Hey Barb, your Penne Pasta is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/816?source=blog
Recipes like such remind me of mom’s cooking. Delicious, rich in flavor and hearty from the first spoonful to the last. This is a full meal in itself. Isn’t that great! Yeah, I think so too…Thanks for sharing.
Thanks, everyone! Simple, rustic pasta dishes are my favorite. I almost exclusively use whole wheat for my pastas.