Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • ½ pound smoky
  • very meaty slab bacon
  • small dice
  • 2 leeks
  • trimmed and halved lengthwise and sliced
  • 1 shallot
  • chopped
  • 4 cloves garlic
  • chopped
  • Salt and black pepper
  • 1 large fresh bay leaf
  • 2 tablespoons fresh thyme
  • 1 escarole
  • coarsely chopped (OR 1 bunch flat kale
  • stemmed and shredded)
  • One 15-ounce can cherry tomatoes
  • or baby Roma tomatoes or diced tomatoes
  • 2 cups passata
  • tomato puree or tomato sauce
  • or 12-15 ounces
  • 1 cup chicken or beef bone broth or stock
  • One 15-ounce can cannellini beans 
  • 1 pound penne rigate
  • A few handfuls of parmigiano-reggiano
  • plus extra for passing at the table

Instruction

  • Bring water to boil for pasta
  • Heat a large skillet over medium-high heat, add oil, 2 turns of pan, bacon, and render 2-3 minutes
  • Add leeks, shallot, garlic, salt, pepper, bay, and thyme, and stir to soften 5 minutes
  • Wilt in escarole or kale, add tomato product of choice, stock and beans, stir, bring to boil, simmer at low boil 15-20 minutes to serve
  • Remove bay leaf
  • Cook pasta 1 minute less than package directions for al dente and toss with beans, greens and tomatoes, adjust salt and pepper, toss with a couple of handfuls of cheese and pass more at table