Pasta e Fagioli

Instructions

1. 1
   In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat and add the diced pancetta. Sauté for 4-5 minutes until lightly golden and crispy.
2. 2
   Add the chopped onion, carrot, and celery (the traditional Italian battuto). Sweat the vegetables for about 6-7 minutes until soft and aromatic.
3. 3
   Stir in the minced garlic and one whole rosemary sprig. Cook for just another minute until fragrant, ensuring the garlic doesn't burn.
4. 4
   Pour in the crushed tomatoes, stirring well to combine with the meat and vegetable base. Let it simmer over medium heat for 5 minutes to mellow the acidity.
5. 5
   Add the cooked kidney beans to the pot. Thickness secret: Take one cup of these beans beforehand, mash them with a fork or a blender with a splash of stock, and stir the purée back into the pot. This creates the dense, creamy consistency seen in the photo.
6. 6
   Pour in the hot stock, season with a pinch of salt and black pepper, and bring to a boil. Lower the heat and let it simmer covered for 10 minutes.
7. 7
   Drop the uncooked ditalini pasta directly into the seasoned pot. Simmer gently according to the pasta's package instructions (usually 9 to 11 minutes), stirring frequently with a wooden spoon to prevent the pasta from sticking to the bottom as the sauce thickens.
8. 8
   If the stew becomes too dry before the pasta turns al dente, stir in an extra ladle of hot stock or water. The final dish should be creamy and bound together, not watery like a thin soup.
9. 9
   Discard the cooked rosemary sprig, adjust the salt to taste, and ladle hot into shallow bowls. Garnish each serving with a fresh green rosemary sprig and a light drizzle of raw olive oil.