Ingredients:

• 1 Lb  Rienzi #42 Shells Pasta 
• 2 14oz Can  of Rienzi Cannellini Beans
• 1/2 Lb Pancetta
• 2 Cups  Rienzi Peeled tomatoes – crushed by hand
• ½  Cup White wine
• 4 Cloves garlic
• 1 tbs  Fresh rosemary
• Peperoncino (Hot pepper)
• Rienzi Extra Virgin olive oil 
•  

Directions:

• In a large pan add some olive oil and sauté` the garlic. Once the garlic turns golden add the rosemary and the Pancetta cut in small cubes.
• Let the Pancetta color just a bit on all sides and add the white wine and hot pepper as desired. Let the alcohol completely evaporate.
• Drain the beans and add them to the pan and let everything cook for 2-3 minutes.
• Add the tomatoes and continue to cook for an additional 10 minutes at medium flame.
• Separately cook the pasta and remove it when it is very "Al Dente".
• Add pasta to the pan and continue cooking everything together for 2-3 minutes by tossing all the ingredients.
• Serve with a few drops of Extra Virgin olive oil.