Recipe: Evan’s Rigatoni with Pancetta and Borlotti Beans

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I’m a pasta snob. I admit it and I don’t apologize for it. I believe that great dry pasta made with semolina flour is an Italian cultural artifact that’s been given to the world. Until last week, all of my favorite dry pastas were imported from Italy, but now a locally made durum wheat pasta has made it into my rotation. The maker is Leah Ferrazzani of SemolinaLA.

This recipe from my book Pasta Fresca makes great use of her rigatoni. It’s a simple farm-style sauce, combining pancetta, beans, and pasta, that is quick to make yet satisfies as much as any ragù. You can find Semolina LA products at the following stores and delivery outposts in Los Angeles:

Milkfarm Artisan Cheese Shop, Eagle Rock
Arroyo General, Highland Park
Grist & Toll, Pasadena
Lincoln, Pasadena
Poppy Cake Baking Co., Sierra Madre
Monsieur Marcel, Hollywood
Los Angeles County Store, Los Angeles, Long Beach
FarmBox LA
Out of the Box Collective