Pasta e Fagioli
Ingredients
- 2 cups dried cranberry beans, soaked overnight and drained
- 6 tbsp. extra-virgin olive oil
- 2 small yellow onions, finely chopped
- 4 oz. pancetta, cut crosswise into 1/4-inch pieces
- 1⁄4 tsp. crushed red chile flakes
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 8 oz. orecchiette pasta
- 1 cup grated Pecorino Romano, plus more for serving
- 1⁄4 cup finely chopped flat-leaf parsley
- 2 tsp. minced rosemary
Instructions
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