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Collection: Pasta, Noodles
Recipe By: Tocco
#Pasta E Fagioli
Ingredients
- 1/2 lb. dittalini pasta
- 4 oz pancetta cubed
- 1 small onion diced
- 3 cloves garlic diced
- 1-15 oz can tomato sauce
- 2-15 oz can cannelini beans drained
- 1 cup or more chicken stock
- 1 tsp. Red pepper flakes
- Cheese rinds
- Salt and pepper
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Directions
- Heat beans and stock in a small saucepan. Just cover beans with stock. Don't let it get mushy.
- Brown pancetta in large pan
- Add onion and red pepper and cook till onions are soft
- Add garlic. Cook for a few minutes
- Add a splash of white wine if you want and reduce.
- Add the tomato sauce and stock. Cook for 15 minutes
- Cook pasta just before al dente and put in the sauce
- Turn heat to low and let cook until pasta is done
- Add pasta water if needed
- Top with fresh parsley and grated cheese. Parmesan or pecorino.
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