Rigatoni with Soppressata, Beans & Olives

Adapted from It's About Time: Great Recipes for Everyday Life by Michael Schlow.

Soppressata is an aged Italian salami sold in supermarkets.

1/2 lb (225 g) rigatoni
1/4 cup extra-virgin olive oil
1/2 oz (15 g) soppressata (about 3 slices), chopped
1/4 tsp chopped fresh rosemary
1/8 tsp each: salt, pepper, chili flakes
2 cups canned tomatoes with liquid, puréed
1/2 cup canned white kidney beans, drained, rinsed
12 black olives, rinsed, pitted, quartered
1/2 oz (15 g) freshly grated parmesan (about 1/3 cup, packed)
15 leaves flat-leaf parsley

Bring large pot of salted water to boil on high heat.

Meanwhile, heat oil in medium pan on medium-high. Add soppressata; fry 1 minute. Stir in rosemary, salt, pepper and chili flakes. Add tomatoes. Cook, stirring, 4 minutes. Stir in beans and olives. Cook, stirring occasionally, 5 minutes, until sauce begins to thicken and darken. Remove from heat. Add rigatoni to boiling water and cook, stirring occasionally, until tender but firm, about 12 minutes. Drain. Add rigatoni to sauce. Cook, stirring to blend, on medium-high heat, until pasta absorbs most of sauce, 1 to 2 minutes.

Stir in parmesan and parsley. Serve. Makes 2 large servings.