Shells, Cannellini Beans and Pancetta
Daune (pronounced "Dawn") Browne
Italian Comfort food!
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- 1 lb
- shells pasta
- 2 can(s)
- 14 ounces cannellini beans
- 1/2 lb
- 2 c
- peeled tomatoes, crushed by hand
- 1/2 c
- dry white wine
- 4 clove
- 1 Tbsp
- fresh rosemary
- hot pepper to taste
- extra virgin olive oil
- pecorino cheese (you can use parmesan)
1In a large pan, add some olive oil and saute the garlic. Once the garlic turns golden, add the rosemary and the pancetta cut into small cubes.
2Let the pancetta color just a bit on all sides and add the white wine and hot pepper as desired. Let the alcohol completely evaporate.
3Drain the beans and add them to the pan and let everything cook for 2-3 minutes.
4Add the tomatoes and continue to cook for an additional 10 minutes on medium heat.
5Separately cook the pasta and remove it when it al dente.
6Add to the pan the pasta and continue cooking everything together for 2-3 minutes by tossing all the ingredients. Add some pecorino cheese and toss a little more.
7Serve with a few drops of extra-virgin olive oil.