Sicilian Bean & Ham Pasta | Authentic Italian Comfort Food

This Sicilian-inspired bean and ham pasta is a hearty, rustic dish that makes the most of simple ingredients. Using borlotti beans, gammon stock, fresh vegetables, and short pasta, this recipe balances rich flavors with a creamy texture, thanks to a blended bean puree. If you’re looking for an authentic Italian-style comfort meal, this dish is perfect.

In this video, I’ll guide you through each step, from preparing the soffritto to cooking the pasta using the traditional risottata method for a creamy, well-integrated sauce. Whether you’re using homemade ham or pancetta, or making a vegetarian version with vegetable stock, this recipe is flexible and full of depth.

Watch until the end for tips on texture, seasoning, and serving suggestions to get the best results. Please let me know in the comments how you make your bean pasta.

🔖 Key Chapters
00:00 – Introduction & Gammon Stock Preparation
00:44 – Cooking the Borlotti Beans
01:50 – Preparing the Ingredients (Soffritto & More)
03:19 – Cooking the Soffritto & Adding the Ham
04:44 – Blending the Beans for a Creamy Texture
05:48 – Cooking Pasta the Risottata Way
07:14 – Finishing Touches & Serving

📜 Ingredient List (Metric & Imperial)
For the Bean & Ham Pasta:
300g (10.5 oz) dried borlotti beans (or 600g/21 oz soaked, or canned beans)
1.5L (6 cups) gammon stock (or vegetable stock for a vegetarian version)
250g (9 oz) short pasta (ditalini, macaroni, or conchiglie)
150g (6 oz) cooked ham (or pancetta, bacon, or pork ribs)
300g (10.5 oz) fresh plum tomatoes, chopped (or canned)
1 medium onion, finely chopped
1 medium carrot, diagonally sliced
1 celery stick, sliced (strings removed)
2 cloves garlic, lightly crushed
2 tbsp olive oil
1 bay leaf
Fresh rosemary, finely chopped
Chili flakes (optional, to taste)

🍳 Cooking Instructions

1️⃣ Prepare the Beans:
Soak borlotti beans for 36 hours, changing the water 3 times.
Drain, rinse, and cook in cold gammon stock with a bay leaf.
Bring to a boil, reduce heat, and simmer for 45-60 minutes (mine took 55).
If using canned beans, drain and keep the liquid for later.

2️⃣ Make the Soffritto:
Start cold: Add garlic, onion, celery, and carrots to a pan with olive oil.
Cook gently on medium-low heat for 15 minutes, letting everything soften.
Add diced ham and mix well.

3️⃣ Add Beans & Tomatoes:
Stir in the cooked beans, along with some of their stock.
Blend a portion of the beans with stock to make a creamy paste.
Add the chopped tomatoes and cook for 3-4 minutes.

4️⃣ Cook the Pasta in the Sauce (Risottata Method):
Turn up the heat and add the pasta directly into the sauce.
Stir often and add stock gradually as the pasta absorbs it.
Keep the stock warm in a separate pan to avoid temperature changes.

5️⃣ Final Touches & Serving:
Stir in the bean purée for a smooth, creamy texture.
Add fresh rosemary, turn off the heat, cover, and let rest for 2-3 minutes.
Serve with a drizzle of extra virgin olive oil and a sprinkle of chili flakes.
Enjoy!

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