Pappardelle al sugo di fagioli rossi

Preparation: medium-difficult
Serves 6

A complete and satisfying meal.

1 15 1/2 oz cans red kidney beans, drained, rinsed
2 cloves garlic, 1 whole, 1 chopped
2 bay leaves, broken in half
1 medium sized onion, chopped
6 thick slices bacon, cut into thin strips
1/4 cup freshly grated Parmesan cheese
8 leaves fresh sage
3 T olive oil
salt & freshly ground pepper
l lb fresh pasta, wide egg noodles, tagliatelle or fettucine (available in most markets in the cold food section)
6 quarts water

Cook beans, in water to cover along with 1 garlic clove for about 1/2 an hour. Add water as needed. Remove garlic clove.
In another saucepan, sauté onion in olive oil till translucent.
Add bacon, chopped garlic and sauté till onion golden.
Puree 2/3 of the bean mixture with some of the cooking liquid in a blender or food processor.
Add pureed beans along with remaining whole beans to the onion/bacon mixture.
Salt and pepper to taste.
Cook pasta.
Remove and drain lightly, reserving 1/4 cup of cooking liquid.
Place in a warm bowl along with the bean mixture, fresh sage leaves and Parmesan cheese.
Combine well and serve. Add a tablespoon or two of the cooking liquid if pasta seems too dry.