Sagne e Fagioli Abruzzesi
Abruzzo — Regione intera
Abruzzo's peasant pasta-and-bean dish — roughly torn irregular pasta sheets (sagne) cooked directly in a braised bean broth with rosemary, garlic, and pork ribs. Unlike pasta e fagioli from other regions, sagne are not short pasta shapes but rough, wide, irregular pieces torn by hand from a sheet — their uneven edges and irregular thickness produce a varied texture in every bowl. The pork ribs are braised first to build the broth foundation before beans and pasta are added.