Instructions: Soak the beans in cold water to cover for about 12 hours. Drain the beans and transfer them to a heavy saucepan. Add water to cover by about 1 inch and bring to a boil over Medium heat. Reduce the heat to Low and simmer very gently until the beans are tender and most of the liquid has been absorbed, about 1 1/2 hours. When the beans have been cooked for about 1 hour, in a large, wide, shallow saucepan heat the olive oil over Low heat.

Add the garlic and sage leaves and saute, stirring frequently until the garlic is translucent, about 2m inutes. Add the tomatoes and season to taste with salt and pepper. Simmer for about 20 minutes. Add the beans, cover the pan with the lid slightly ajar and simmer for 15 minutes.

Meanwhile, in a large pot bring 5 pints salted water to a boil. Add the rigatoni to the boiling water and cook until barely al dente. Drain the pasta and transfer it to the saucepan containing the beans. Raise the heat to medium and stir well to coat the psta, about 1 minute. Arrange the pasta on a warm platter and serve at one.

Serves 6.

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