Step 1

In a 12-inch skillet over medium, cook the oil and pancetta, stirring occasionally, until the pancetta begins to brown, 3 to 4 minutes. Add the onion and chard stems; cook over medium-high, stirring occasionally, until the onion has softened, 5 to 7 minutes. Add the pepper flakes, rosemary, tomatoes with juices, 1 teaspoon salt and ½ teaspoon black pepper. Bring to a simmer and cook, uncovered and stirring occasionally, until the mixture begins to thicken, 4 to 5 minutes.

Step 2

Add the chard leaves in an even layer on top, then cover and cook until slightly wilted, about 1 minute. Stir the chard into the tomato mixture. Add 1½ cups water and bring to a simmer, then stir in the pasta and return to a simmer. Cover, reduce to medium-low and simmer, stirring occasionally, until the pasta is al dente, 12 to 14 minutes.

Step 3

Stir in the beans and cook, stirring, until heated through, about 1 minute. If desired, stir in water a few tablespoons at a time to thin the consistency. Off heat, remove and discard the rosemary, then stir in half of the pecorino. Taste and season with salt and black pepper. Serve drizzled with additional oil and with the remaining cheese on the side.