Shells, Cannellini Beans and Pancetta

Shells, Cannellini Beans and Pancetta... a confort food that you will love.

Shells, Cannellini Beans and Pancetta


For 4 Person(s)

For the Pasta:

  • 1 pound Lb Shells Pasta
  • 28 ounces Cannellini beans
  • 1/2 pound pancetta
  • 2 cups peeled tomatoes – crushed by hand
  • 1/2 cup white wine
  • 4 cloves garlic
  • 1 tablespoons fresh rosemary
  • hot pepper
  • extra virgin olive oil
  • grated Pecorino cheese


  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 in 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 mins.
  4. Add the tomatoes and continue to cook for an additional 10 mins. at medium flame.
  5. Separately cook the pasta and remove it when it is very "Al Dente".
  6. Add to the pan the pasta and continue cooking everything together for 2-3 mins. by tossing all the ingredients. Add some Pecorino cheese and toss a little more.
  7. Serve with  a few drops of EV olive oil.



Be the first to post a review

You must be logged in to review