Soppressata Pasta and White Beans
Serves 4
Ingredients
Pasta
- Olive oil for drizzling
- 3-4 large garlic cloves thinly sliced
- 1 large shallot minced
- 3 oz hot soppressata diced small*
- ⅓ cup dry white wine
- 1 (15 oz) can tomato sauce
- 1 (15.5 oz) can navy beans, drained and rinsed
- ½ cup chicken broth
- Kosher salt and pepper to taste
- 8 oz lumachine pasta or any other small shape like ditalini
- ½ cup freshly grated pecorino romano plus more for serving
- Lemon zest for garnish
Herby Garlic Breadcrumbs
- 1 Tbsp unsalted butter
- ½ cup panko
- ¼ cup finely chopped fresh parsley
- Reserved fried garlic from sauce above, crushed small
- Kosher salt and pepper to taste
Instructions
- Bring a medium pot of water to a boil.
- Meanwhile, add about ⅛ of an inch of olive oil to a medium pot. Add in sliced garlic, and turn heat to medium low. Fry, stirring, until garlic is light golden brown. This goes quicker than you may think! The garlic may seem limp and not fried, but as it cools it crisps right up! Pull it from the oil earlier than you think you should.
- Drain garlic on some paper towel, and set aside. Pour off all but 1 Tbsp of the garlic oil.
- In the same pan, over medium heat, add the shallots and sweat until soft, about 2 minutes.
- Add in soppressata, and cook until rendered and crisp, about 5 minutes.
- Deglaze with white wine and reduce by half. Add in tomato sauce, beans, and chicken stock. Season with a touch of salt and pepper.
- Simmer sauce on low for 30 minutes.
- While sauce simmers, prepare the breadcrumb topping. In a medium pan melt butter over medium heat. Add in panko and stir to coat in the butter. Continue to cook, stirring, until the panko is evenly toasted.
- Transfer to a bowl, and once cooled slightly, toss with parsley, fried garlic, salt and pepper. Set aside.
- Heavily season boiling water with salt. Cook pasta to al dente.
- Drain (saving some pasta water) pasta and add to the sauce. Toss to combine. Add in pecorino and stir to combine, adding splashes of pasta water as needed to create a nice saucy consistency. I like this pasta to be a bit looser than I normally would make it.
- Serve topped with a drizzle of olive oil, the breadcrumb mix, lemon zest, and more pecorino cheese.
Video
Notes
*You can use pancetta or bacon too if you’d like! Just might have to drain off some excess fat 🙂
Tried this recipe?Let us know how it was!
Loved this!! Doubled to make extra and it is a huge hit. Added a bouillon package since I didn’t have a lot of chicken stock left! I love her recipes and love that she has the TikTok videos to show each step!! Will definitely be making this recipe again!
Saw this recipe on Tiktok and absolutely had to try it!
I added crushed red pepper since I couldn’t find hot sopresatta, and I used 15oz of the Trader Joe’s autumn tomato pasta sauce, to really go all-in on the fall vibes. Also used Barilla Ditalini bc it was the only small pasta shape I could find, and baby butter beans since I had just made a big batch. I know, so many substitutions, but we use what we have!
It turned out great and the recipe instructions were super easy to follow. I’ve been wanting to try Hailee’s recipes for forever and I’m glad I did! Now I just have to try all the other ones I’ve bookmarked!