Real Recipes From Real Home Cooks ®

shells, cannellini beans and pancetta

★★★★★ 1
a recipe by
Daune (pronounced "Dawn") Browne
Calais, ME

Italian Comfort food!

★★★★★ 1
serves 4
prep time 30 Min
cook time 40 Min

Ingredients For shells, cannellini beans and pancetta

  • 1 lb
    shells pasta
  • 2 can
    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)

How To Make shells, cannellini beans and pancetta

  • 1
    In 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.
  • 2
    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.
  • 3
    Drain the beans and add them to the pan and let everything cook for 2-3 minutes.
  • 4
    Add the tomatoes and continue to cook for an additional 10 minutes on medium heat.
  • 5
    Separately cook the pasta and remove it when it al dente.
  • 6
    Add 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.
  • 7
    Serve with a few drops of extra-virgin olive oil.

Categories & Tags for Shells, Cannellini Beans and Pancetta: