3 5-oz cans cannellinni beans, drained and rinsed
1/3 c. extra-virgin olive oil, divided, plus some extra
1 medium onion, diced
1 clove garlic, minced
4 thin slices pancetta, chopped
1 tsp. parsley, chopped
4 c. beef stock
2/3 c. plum tomatoes, diced (skinless)
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. fresh ground pepper
3/4 lb. ditalini
1 tsp. Romano cheese to garnish
Place two cans of cannellini beans in a food processor and puree until smooth. Transfer to a bowl and add the third can of beans. Put aside. In a deep skillet or pan, warm 3 T. of olive oil on medium heat. Add onion and saute until golden, about five minutes. Meanwhile, boil water for the ditalini. Cook pasta until al dente. Before draining the pasta, reserve a cup or two of the water (to be added to the mix if it gets too thick).
In the deep skillet, add garlic, pancetta, parsley and oregano, and saute for another 4 minutes. Add the remaining 3 T. of olive oil, beef stock, tomatoes and the bean mix and bring to a boil. Add red pepper flakes and cooked pasta, then season with salt and pepper. Serve in bowls and add some olive oil and Romano cheese. Finish with ground pepper. Mangia!