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Casarecce with pancetta, cannellini beans and red wine and garlic sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
25-minute pancetta pasta with red wine garlic sauce.
Ingredients:
  • 500g Casarecce pasta
  • 1 jar Red Wine & Garlic Sauce
  • 50ml extra virgin olive oil
  • 1 cloves garlic, chopped
  • 60g onion, chopped
  • 1 fresh small chilli, finely slice
  • 200g Pancetta, cut in 0.5cm cubes
  • 200g tin cannellini beans
  • 200g cherry tomatoes, halved
  • 80g Parmigiano Reggiano cheese, grated
  • Salt and Pepper, to taste
Instructions:
  • In a medium fry pan, heat half of the Extra Virgin Olive Oil and cook the pancetta for 2 minutes.
  • Sauté the onion, chili, and garlic until they turn golden brown.
  • Simmer the Barilla Red Wine & Garlic sauce and Cannellini beans together for 5 minutes.
  • Bring a pot of water to a vigorous boil, and stir in 7 grams of rock salt per liter of water. Follow cooking directions on the package.
  • Cook the pasta for 2 minutes less than the suggested cooking time and then drain.
  • Combine the cooked pasta with the sauce, then toss in the cherry tomatoes and sprinkle with Parmigiano Reggiano for a flavorful finish.
  • Drizzle with olive oil just before serving while hot.

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