Garlicky Roasted Pepper Rigatoni with Parmesan and Cannellini Beans

Prepare the ingredients

Drain and roughly chop the roasted peppers. Drain and rinse the cannellini beans, dice the onion, crush the garlic and finely grate the Parmesan.

Boil the pasta water

Bring a large saucepan of well-salted water to the boil.

Cook the rigatoni

Add the rigatoni to the boiling water and cook until al dente, following the packet timing. Reserve 150 ml of the starchy cooking water before draining.

Timer available in cooking mode · 12 min

Soften the onion

Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook until softened and lightly golden.

Timer available in cooking mode · 6 min

Build the pepper sauce

Stir in the garlic, tomato purée, oregano and chilli flakes, if using, for 30 seconds. Add the roasted peppers, cannellini beans and 100 ml of the reserved pasta water. Simmer, crushing some of the beans against the pan with a spoon, until saucy.