For 4 servings:

• 500 gr. ā€œborlottiā€ beans (beans with red spots)
• 70 gr. Ham called ā€œgambuccioā€ (it is the final and less expensive part)
• 250 gr. pasta short format called ā€œditaleā€ or ā€œditalinoā€
• 1 carrot
• 1 glove of garlic
• 1 piece of celery
• Ā½ onion
• 1 box of tomatoes ā€œpelatiā€ 250 gr.
• 4 spoons of extra virgin olive oil
• A pinch of chilli pepper in powder

Cook the beans in a big quantity of slightly salted (2 pinches of salt) water for 1 h e 30 min. Slightly fry the carrot, celery, onion and garlic cut very subtle and add the ham cut in cubes and a pinch of chilli pepper, when they will be browned. Add the ā€œpelatiā€ tomatoes and let the sauce tighten for some minutes keeping the fire high. Add to the sauce Ā¾ of the beans with their cooking water and make it boiling again. Pass in a strainer the remaining beans and add the obtained purĆ©e to the sauce in the pot. When the broth will have been boiling for 10 minutes, add the pasta and cook it according to the time indicated on the box less 3 minutes (in Italian this kind of pasta cooking is called ā€œmolto al denteā€). At the end of the cooking let the pot closet for 15 minutes before serving so all the flavours can amalgamate better. Serve it with grated Parmigiano and some olive oil.