Rigatoni with white bean sugo

By Matt Basile
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  • 1 can of canelli or Romano beans
  • 1 jar pasatta sauce
  • 1/2 onion finely diced
  • 2 cloves garlic finely chopped
  • 1 cup uncooked rigatoni
  • 2 tablespoons olive oil
  • 2 tablespoons muffalata mix (pickled finely chopped veggies and olives.)


  1. In pan heat one tablespoon oil and add onions and garlic and continue to stir until they soften. Then add the muffalata mix and the beans. Stir and cook for another two to three minutes then add Passata sauce. Reduce heat to low and let simmer for about an hour. If the sauce evaporated too much add water - 1/4 cup at a time. 
  2. In a deep pot, cook rigatoni for about 12 minutes in boiling salted water. Taste pasta before straining. When done strain pasta and place on a flat baking sheet and mix with one tablespoon of oil and lightly salt. Do not mix the sauce and the pasta. Let pasta cool completely before adding it to a large takeaway container. 
  3. When you are ready to take it for lunch heat sauce in a sauce pan and transfer it to a soup thermos. 


  1. I haaaaaaate microwaved pasta- it makes me so sad. Bring both containers- the pasta in the Tupperware and the sauce in the thermos. Pour the sauce over the pasta and shake. The heat from the sauce will gently heat the pasta without overcooking it. 


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