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Pasta Fagioli


  • 1 tbs. pancetta
  • 1.5 can of cannellini beans, drained
  • ½ diced onion
  • 4 tbs. oil
  • Chopped parsley
  • Rienzi Pasta #42 Pasta Shells
  • Rienzi Pecorino Romano or Rienzi Parmesan grated cheese


Sauté pancetta and onion in olive oil until pancetta browns and onion becomes translucent.  Add 1 can of cannellini beans and let it simmer for about 2 minutes. Take remaining cannellini beans and puree until smooth in a blender. Add puree to beans and pancetta. Cook pasta until al dente. Reserve a little bit of the pasta water. Add pasta to bean mixture and toss. If needed, add a little pasta water to loosen mixture.  Transfer to platter and top with parsley and grated cheese.