Chef: Ezio Santin

Rigatoni napoletani with a sauce of red onions from Breme and pinto beans from Vigevano

  • PT100M 100min
  • Difficulty


  • 320 g Rigatoni Napoletani n° 124
  • 400 g of red onions from Breme
  • 200 g of pinto beans from Vigevano shucked
  • 80 g of chopped pancetta
  • 1 tablespoon of tomato sauce
  • 20 g of butter
  • 200 ml of quality extra virgin olive oil
  • 1 cup of stock
  • 2 teaspoons of sugar
  • 1 pinch of chilli pepper
  • salt and grated Parmesan cheese
Rigatoni Napoletani n° 124


Cut the onion and the bacon into julienne strips, cook the beans in lightly salted mineral water over low heat, peel the garlic and halve it, strip the rosemary leaves and chop them roughly.Put the pot of water for the pasta on the boil, and when it begins to boil add rough sea salt.Put a deep frying pan on a burner if possible a copper pan with 100 ml of oil, add the garlic and the bacon, let them soak up the flavours then remove the garlic and add the onion, browning well over a high flame. Season with salt and add the sugar.As soon as the onion begins to soften, add the spoonful of tomato sauce diluted in the cup of stock, half of the chopped rosemary, a pinch of chilli pepper and after a few minutes the boiled beans. Continue cooking, adding a little stock if necessary because the onion must be well cooked.Adjust the seasoning and dress the cooked pasta with the sauce, add 20 g of chopped butter and the remaining oil.Toss over heat adding the grated Parmesan cheese and serve immediately, sprinkling with the remaining rosemary.Drizzle a fruity extra virgin olive oil over the dish to taste, to complete the dish.