Ingredients
1/4 cup olive oil
1/4 pound pancetta, cut into 1/4-inch cubes
1 onion, peeled and cut into 1/2-inch dice
2 small cloves garlic, minced
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 28-ounce cans plum tomatoes, drained, juice reserved
4 carrots, cut into 1/2-inch pieces
1 28-ounce can white kidney or cannellini beans, drained and rinsed
2 tablespoons coarsely chopped fresh sage leaves, plus 8 whole leaves
1 pound penne pasta
1/4 cup shaved Parmesan cheese
Preparation
Heat 1 tablespoon oil in a large heavy saucepan over medium heat. Add pancetta; cook, stirring often, until golden brown, about 10 minutes. Add onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until onions are golden, 7 to 10 minutes.
Seed tomatoes, and cut into 1/2-inch pieces. Add reserved tomato juice and carrots to the pan. Cook until carrots are tender, about 10 minutes. Reduce heat to medium low; add tomatoes, beans, and chopped sage. Simmer until heated through, about 5 minutes.
Bring a pot of water to a boil; add remaining 1 1/2 teaspoons salt and pasta; cook until al dente. Meanwhile, heat remaining 3 tablespoons oil in a small skillet over medium heat. Fry sage leaves until they begin to curl. Blot on paper towels. Drain pasta, and transfer to a serving bowl.
Add sauce; toss to combine. Top with fried sage and Parmesan.
