Stanley Tucci Gave Us the Secret to Creamy Pasta Sauce—And You Probably Already Have It In Your Pantry

Get the recipe for "Stanley Tucci's Greatest Dish in the World."

If there’s anything we can trust, it’s Stanley Tucci’s instincts for creating tasty pasta dishes. And when we heard about his latest pasta dish that uses a secret ingredient to create a luscious, thick sauce, we had to try it for ourselves. Here’s what we thought and what we’d do differently.

The Secret Ingredient to Stanley Tucci's Cream-Less Creamy Pasta

It’s no secret that many great pasta sauces use reserved pasta water to help emulsify and thicken a sauce. That is a reliable method, but so is Tucci’s secret ingredient, beans. That’s right, this social media share—dubbed "Stanley Tucci's Greatest Dish in the World" by Desert Island Dishes—utilizes creamy, smooth cannellini beans to thicken the sauce. It’s a great idea and we know, because we put it to the test.

How to Make Stanley Tucci's White Bean Pasta

Tucci (via this interview) claims this dish is something he enjoys having for lunch. He first cooks onions and garlic in olive oil until fragrant and softened. Then he adds beans, chicken broth, and tomatoes and lets it all simmer. Next up, he adds kale or Swiss chard and once it's softened, he pulls out a bit of the mixture and transfers it to a blender to purée. Once it’s smooth, he adds that back to the skillet, adds a bit of pasta water and Parmesan cheese, and “long pasta.” After portioning it all into bowls, he garnishes it with a little olive oil and some more Parmesan.

The video that accompanies the interview with Tucci shows the steps we describe here, but Tucci’s verbal description of the dish doesn’t exactly match. Like, what are these tomatoes? The video shows what looks like canned crushed tomatoes, but Tucci says “they’re cooked….” Since it’s not clear what he uses, I chose canned, crushed tomatoes to keep things easy. As for blending, he doesn’t specify if he purées the dish before or after adding the kale. I tried it both ways and preferred the recipe when puréed without the kale. It’s more appealing visually and I like the texture the kale adds to the dish. But it tastes the same either way, so it’s up to you when you’d like to blend.

Notes about Making Tucci’s Pasta

1. Cream supreme: In order to get the mixture smooth and creamy, use a high-speed blender. And be careful. Pureeing hot liquid can be a tricky thing, so vent the top to allow steam to escape.

2. Pasta shape: A “long pasta” as Tucci calls it is a good choice for this recipe, but most shapes would be fine. Short pasta such as farfalle or penne would be a great option.

3. Personalize: Like any dish, experiment and adjust to fit your tastes. We’ve added crushed red pepper and basil for additional flavor. You could also substitute fire-roasted tomatoes for plain crushed tomatoes or even add a few more cloves of garlic. You could also swap in spinach for the kale.
   

Stanley Tucci's Pasta with Cannellini Beans and Kale Recipe

Ingredients:

• 2 tablespoons extra-virgin olive oil, divided

• 1 small yellow onion, sliced

• 2 cloves garlic, sliced

• 2 (15.5-ounce) cans cannellini beans, drained and rinsed

• 1 1/2 cups low-sodium chicken or vegetable broth

• 1 (15-ounce) can crushed tomatoes

• 4 cups stemmed, chopped lacinato kale

• 1/4 teaspoon crushed red pepper, optional

• 12 ounces dried spaghetti

• 1/2 cup freshly grated Parmesan cheese, divided, plus extra for serving

• salt and pepper, to taste

• 1 cup fresh basil, torn, optional
  

Instructions:

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and cook, stirring often until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add beans, broth, and tomatoes. Mix well and bring to a boil, then reduce heat to a simmer and cook, stirring often, for 5 minutes. Transfer 1 1/2 cups of sauce to a blender and carefully blend until smooth.

2. Return blended portion back to saucepan along with kale and crushed red pepper and simmer for 10 minutes.

3. Meanwhile, cook spaghetti to al dente following package directions. Reserve 1/2 cup of the pasta water, then drain.

4. Add 1/4 cup of pasta water to the saucepan along with 1/4 cup cheese and stir to combine. Season with salt and pepper to taste. Add cooked pasta and toss with sauce. Thin with additional reserved pasta water, as needed. Garnish with remaining 1 tablespoon olive oil, 1/4 cup Parmesan cheese, and basil. Serves four.