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Home Recipes BORLOTTI AND PANCETTA PENNE

BORLOTTI AND PANCETTA PENNE

Main dishes

BORLOTTI AND PANCETTA PENNE

BORLOTTI AND PANCETTA PENNE

Think pasta e fagioli, but even more comforting. This dish is found all over Italy because it's budget-friendly and simple — and simple in Italy always means satisfying! Stefano pasta and sauce, a few extra ingredients and you've got your weeknight meal sorted!

Preparation 10 min

Cooking time 15-20 min

Portions 4-5

Perfect with my NERELLO MASCALESE

Ingredients

454g Stefano penne

100 g of cubed pancetta

300 g of red borlotti beans

50 g unsalted butter

1 648ml jar of Stefano Arrabiata Sauce

3 peeled tomatoes

2 teaspoons Stefano balsamic vinegar

50 g grated parmesan cheese

Salt and pepper to taste

Preparation

Cook the pasta in salted water.
In a saucepan, melt the butter.
Add the pancetta and sauté (2 – 3 minutes).
Add the beans, tomato sauce, salt and pepper.
Simmer over low heat.
Mix in the pasta with the sauce.
Add a large handful of parmesan cheese and a drizzle of balsamic vinegar.

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