Video: Quick Pasta Fagioli

Watch Christopher make this light - yet comforting - weeknight pasta dish that even your picky kids will enjoy.

Serves 4

INGREDIENTS

1/3 cup Pancetta or guanciale, diced

1/2 Yellow onion, finely diced

2 cloves Garlic, minced

1/2 cup White wine

14 oz can Diced tomatoes

3 cups Chicken stock

Salt

2 jars or 14-oz cans Beans (we like Corona, Cannellini, and Borlotti), rinsed

Bunch of greens (i.e. kale, Swiss chard), chopped (optional)

500g Rigatoni

Olive oil & grated cheese, for serving

METHOD

Render the pancetta or guanciale out in a medium saucepan. Once soft and beginning to brown, add the onion and garlic. Cook until the onion is soft and translucent.

Add the white wine and cook to evaporate most of the way, then add the tomatoes and salt it lightly, keeping in mind that the pancetta/guanciale is salty. Cook on a simmer for about a minute.

Add the chicken stock, bring to a boil, lower to a simmer, and add the beans and optional greens.

Cook your desired pasta shape in salted boiling water until al dente, while the beans are simmering. Combine the pasta with the beans, remove from the heat and stir to combine. Finish with a drizzle of olive oil and grated cheese.