I have no dietary issues with eating heavy cream, but if I’m scrounging around trying to puzzle together a last-minute dinner idea, pasta with vodka sauce rarely materializes. Not because of the vodka aspect (I happen to have plenty of that at the moment), but because I rarely have cream on hand. By a happy accident, I ended up making a simple pantry pasta that convincingly emulated the boozy cream sauce without the cream. The concept is simple: Add canned cannellini beans to your tomato sauce and let it simmer away. Cannellini beans are prized for their velvety texture, and even the aquafaba (the cloudy water in the can) is creamier than most other bean varieties. The beans eventually break
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