Last night’s dinner turned out phenomenally well, a creamy mix of rigatoni and white beans. The most amazing part was the sauce naturally created from the starchy pasta and beans combined with browned garlic butter.
I intended to make this using penne but realized the penne I recently bought was very small for some reason. I wanted a larger shape and found a bag of rigatoni instead. I cooked it to al dente and drained, reserving about 1 cup of the hot pasta water.
In a large pan, I melted 4 tablespoons butter with 1 tablespoon extra-virgin olive oil. I let the butter cook over medium heat until it bubbled and turned a light shade of brown, then I added a clove of minced garlic and 1 can drained (but not rinsed) white beans. Stir to combine and allow to cook for 1-2 minutes.
Add 3 tablespoons roughly chopped fresh sage and 1/2 cup sliced roasted peppers. Add the pasta to the pan and toss to combine. Add the reserved pasta water and stir pasta until the water is reduced. Season to taste.
The creamy bean texture combined with the browned butter made for a flavorful and wonderful sauce – with sage and garlic, you can’t go wrong. Unfortunately, there aren’t any leftovers … mostly because I kept picking pieces of pasta out of the pan each time I walked through the kitchen after dinner. I really REALLY liked this.
Rigatoni, white beans and browned butter
3/4 lb. rigatoni*
1 can white beans, drained but not rinsed
4 tablespoons butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
3 tablespoons chopped fresh sage
1/2 cup sliced roasted peppers (from jar, packed in oil)
*I used about 3/4 of a 1lb bag — I think you could round this up and use the whole pound.
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