Pennette Rigate E Fagioli

• 3 cups white kidney beans cooked
• 250 grams pennette rigate, tiny ridged penne
• 6 slices smoked bacon thick sliced, 1" pieces
• 1 onion large Mayan, or other sweet onion sliced
• 2 tablespoons oil extra virgin
• 1/2 cup white wine
• 1 cup chicken broth
• 1/2 cup parmigiana grated, Regianno cheese
• 6 cups baby spinach fresh

1. Cook the pasta in plenty of boiling water which has been salted. Cook for 9 minutes until "al dente" or per manufacturers directions. Drain the pasta.
2. While boiling the pasta, start cooking the bacon by adding the oil to a large skillet. cook the bacon until crisp.
3. Add the onions and cook until they are caramalised and infused with the bacon flavours
4. Add the garlic about 3 minutes into the cooking process , and cook an additional 2 minutes.
5. Pour in the wine and stir to deglaze the pan.
6. Stir in the beans and add the broth.
7. Simmer for a few minutes to allow the sauce to reduce.
8. Toss in the cooked pennette and a generous 1/2 cup of grated Parmigiana Regianno cheese.
9. Plate and grate extra cheese on the pasta.
10. Drizzle extra virgin olive oil on the pasta.

white kidney, pennette rigate, bacon, onion, oil extra virgin, white wine, chicken broth, parmigiana, baby spinach fresh

Taken from www.yummly.com/recipe/Pennette-Rigate-E-Fagioli-1669562 (may not work)