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3 tablespoons olive oil
2 cloves garlic, peeled and minced
1/2 small onion, peeled and diced
1 cup cooked cannellini beans
6 ounces chicken broth
1/2 cup prepared tomato sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 heads broccoli, cut into bite-sized pieces
12 ounces ribbed penne
4 tablespoons grated Pecorino Romano cheese



Heat the olive oil in a heavy saucepot or skillet over medium heat. Add the garlic and onion and cook it while stirring for 3 or 4 minutes, until it is translucent but not caramelized. Add the cannellini beans and coat them thoroughly with the oil. Stir in the chicken broth, tomato sauce, salt, and pepper. Bring the liquid to a boil, and then lower the heat to a slow simmer. Simmer the sauce for 10-15 minutes, or until it has reduced slightly in volume and has become thicker.

Bring a large pot of lightly salted water to a boil and add the pasta. Cook the pasta according to the manufactures instructions, until al dente. Meanwhile, add the broccoli to the beans and sauce. Cook the broccoli for a few minutes, until sufficiently cooked. Once the pasta is cooked drain it in a colander and add it to the broccoli/bean sauce. Add the cheese and gently stir the pasta until it is thoroughly coated with sauce and cheese. Divide the pasta onto warmed dinner plates, and serve with extra cheese and crushed hot pepper.

Yield: 4 Servings