Ingredients
kosher salt
1 lb. rigatoni
1 15-oz. can cannellini beans, rinsed and drained
1 tbsp. extra-virgin olive oil
5 cloves garlic, minced
1 1/2 tsp. fresh thyme leaves, divided
1/2 tsp. crushed red pepper flakes
Freshly ground black pepper
1 c. freshly grated pecorino, divided
1 c. freshly grated Parmesan, divided
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 2 minutes. Reserve 1 cup pasta water.
Step 2Using a blender, purée beans with 1 cup fresh water until smooth. Set aside. Position rack to the top third of the oven and turn on broiler.
Step 3In a large cast-iron skillet over medium heat, heat oil and sauté garlic until softened. Add 1 cup pasta water, bean mixture, 1 teaspoon thyme, and red pepper flakes and season with salt and pepper; bring to a boil and simmer on low for 5 minutes. Mix in 1/2 cup Pecorino and 1/2 cup Parmesan.
Step 4Drain pasta and return to pot. Fold in sauce over pasta until just combined. Transfer back to cast-iron skillet. Sprinkle remaining cheese evenly over pasta. Broil until golden brown and bubbling, about 10 minutes. Garnish with remaining thyme leaves and serve immediately.
