Rotini with White Beans

5 quarts of salted water in a large pot
6 tablespoons of extra-virgin olive oil
1 medium red onion, sliced into thin half-rounds
Salt to taste
Fresh-ground black pepper to taste
6 large garlic cloves, finely chopped
3 tightly-packed tablespoons of fresh flat-leaf parsley, coarse chopped
1 heaping tablespoon of tomato paste
1/2 teaspoon of cayenne pepper sauce
2/3 cup of water
2 15-ounce cans of cannellini or Great Norther beans, rinsed and drained
1/2 pound of uncooked rotini
1/2 cup of fresh-grated ParmigianReggiano or Pecorino cheese

Bring the water to the boil then lower the heat just enough to stop the boil but still high enough so when the heat is turned back up the water returns to the boil quickly.

Heat the oil over medium-high in a straight-sided 12-inch saute pan. Add the onions and a sprinkling of salt and black pepper. Saute the onion until they are softened.

Blend in the garlic, the parsley, the tomato paste, the cayenne sauce, and the 2/3 cup of water. Stir and simmer until most of the water has evaporated.

With a wooden spatula, gently fold in the beans, and simmer for 2 minutes so they absorb the flavors.

Taste for seasoning, adjust as necessary, remove the pan from the heat, and cover.

Return the water to the boil. Drop the pasta into the boiling water and cook for about 10 minutes, or until the pasta is just a little firmer than you like it.

Scoop out and set aside 1 cup of the pasta water.

Drain the pasta.

Reheat the sauce, adding the reserved cup of pasta water. Stir gently, scraping up any glaze on the bottom of the pan. Cook for a minute or so to blend, and to slightly reduce the pasta water.

Fold the pasta into the sauce, warming it for a few minutes.

Blend in the cheese, and check for seasoning.

Turn the pasta into a warm serving bowl.

Serve immediately.