This version of the classic bean-and-pasta dish reverses the ratios of its stars for a pasta salad, smothered in beans and a creamy, savory sauce.
In a 4-qt. saucepan, combine the beans with 6 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook the beans until tender, about 1 hour. Drain the beans and reserve 1 cup of their cooking liquid.Rinse and wipe out the pan and return to medium heat. Heat the olive oil, add the onions, and cook until soft, about 10 minutes. Stir in the pancetta, chile flakes, and garlic.
Season with salt and pepper and cook until the pancetta is just cooked but not crisp, about 5 minutes. Gently stir in the beans and their cooking liquid and cook until heated through, about 2 minutes.Meanwhile, in a pan of boiling salted water, cook the pasta until al dente, about 10 minutes. Drain the pasta and reserve 1⁄2 cup pasta water. Stir the pasta and 1⁄4 cup of the pasta water into the beans and cook until warmed through, about 2 minutes .
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