The concept is simple: Add canned cannellini beans to your tomato sauce and let it simmer away.
Instead, I like to appreciate this as simply a scrumptious vodka sauce recipe.
(To make a vegan vodka sauce, just omit the pancetta.)
Add the garlic, shallot, and minced pancetta with a pinch of salt.
Saute these ingredients until the pork begins to crisp and the aromatics become translucent.
Add the liquids
Stir in the red pepper flakes and add the vodka.
Allow the vodka to reduce by half.
This doesnt take much timeabout a minute or two.
Cover the pot with a lid and set it to simmer gently for 15 minutes.
Every five minutes or so, stir the sauce and smash some beans with your spoon.
Sometimes I use a potato masher if I have stubborn beans.
If your sauce is getting too thick add a couple tablespoons of water.
Once most of the beans have broken up and the sauce is the right consistency, taste it.
If it needs more salt or seasonings, adjust it now.
Then toss in the pasta and serve.
The starchy pulp will go through and the skins will be left behind.
The following recipe makes two servings, and its my lazy version of the above.
If you think, this could function the same way as that, give it a try.
Instead of pancetta, I had cold cut sliced ham.
Instead of crushed tomatoes, I had a random unfinished jar of tomato sauce.
And you know what?
Add the olive oil to a medium pot and set the heat to medium-low.
Add the shallot, garlic, ham, and salt.
Stir and saute for a couple minutes until the shallot becomes soft and translucent.
Add the red pepper flakes and the vodka.
Stir, and let the liquid reduce by 50%.
This will only take about a minute.
Stir in the tomato sauce, beans and aquafaba, and water.
Cover the pot with a lid and reduce the mixture to a simmer.
Stir the sauce every five minutes, crushing beans as you stir.
If the sauce ever gets too thick, add a splash of water to the mixture.
After about 15 minutes the sauce should be thick, creamy, and ready to eat.
Toss in your favorite pasta and serve immediately.
