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Shells with Cannellini Beans and Pancetta
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
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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.
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