Tuscan White Bean & Bacon Rigatoni

2 servings Prep: 10 min Cook: 25 min 550 cal/serving

A hearty pasta with crispy bacon, creamy white beans, and wilted kale in a garlicky tomato sauce. Simple, satisfying, and on the table in 30 minutes.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 550 per serving

Ingredients

100g bacon strips, cut into 2cm pieces
150g dried white beans (cannellini or borlotti), soaked overnight and cooked until tender (or 1 can/400g, drained, if short on time)
3 cloves garlic, sliced
200ml passata
1 tbsp tomato paste
100g kale, stems removed, roughly chopped
½ tsp chili flakes
1 tbsp olive oil
Salt and pepper

Cook pasta: Bring a large pot of well-salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 dl of pasta water before draining.
Crisp the bacon: While pasta cooks, heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat.
Build the sauce: In the same skillet, add garlic and chili flakes. Cook for 30 seconds until fragrant. Add tomato paste and fry for 1 minute. Pour in passata and stir well. Simmer for 5 minutes.
Add beans and kale: Add the drained white beans and chopped kale. Stir and cook for 3-4 minutes until kale is wilted and beans are heated through.
Combine: Add the drained rigatoni to the skillet. Toss everything together, adding splashes of pasta water to loosen the sauce until it coats the pasta nicely. Return most of the crispy bacon and toss again.
Serve: Divide between bowls. Top with reserved crispy bacon, grated parmesan, a drizzle of olive oil, and parsley if using.

Dried beans: Soak overnight, then boil for 45-60 min until tender. Much better texture and flavour than canned. Cook a bigger batch and freeze extras.
Bean choice: Cannellini are classic, but borlotti beans add a nuttier flavour and hold their shape well.
Kale swap: Cavolo nero is the most Tuscan option. Spinach or chard work too — just add them later as they wilt faster.
Pasta water is key: The starchy water emulsifies the sauce and makes it silky. Don’t skip this.
Make it richer: Stir in a knob of butter with the pasta for extra lusciousness.
Storage: Keeps 3 days in the fridge. Add a splash of water when reheating.