This is my most recent discovery that wasn't on the books for 2025: mixing beans and pasta. It sounds like a combination we should not make but somehow it does work beautifully.
Maybe it is the salsiccia or the herbs that tie together this weird mix but once you try, you will be making this over and over again.
Ingredients
┃ yield — 3
- 180 g of your favorite pasta (orchiette or farfalle work well)
- 3 tbsp olive oil
- 1 tbsp butter
- 5 garlic cloves
- 1 can canellini beans
- Sage or any other herbs you love
- Pepper and salt
Directions
┃ ◕ — 30 mins
This recipe is inspired by osteria16 in Copenhagen, an impossible combination that just works.
- Start by bringing a large pot of water to a boil and cook the pasta according to the package instructions for al dente.
- Meanwhile, heat a pan with a drizzle of oil and a knob of butter. When hot, add the garlic and sage, letting them sizzle briefly. After just a few seconds, add the salsiccia, cut into chunky pieces.
- Once the salsiccia starts to brown, stir in the beans of your choice along with a splash of pasta water. Cook for only a couple of minutes—just enough to warm the beans without breaking them down. We’re aiming for whole beans, not a purée.
- Add the cooked pasta straight into the pan, along with about half a cup of pasta water. Toss everything vigorously, then sprinkle in ¼ cup of the Parmesan cheese. The sauce will start to come together quickly. Adjust the consistency with more pasta water as needed, and season with freshly ground pepper and salt to taste.
- To serve, plate the pasta, then top generously with more Parmesan, a drizzle of extra virgin olive oil, and a final touch of salt and pepper.
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