BORLOTTI AND PANCETTA PENNE - Stefano Faita
Think pasta e fagioli, but even more comforting. This dish is found all over Italy because it's budget-friendly and simple.
Ingredients
- 454g Stefano penne
- 180 ml (¾ cup) pancetta, cubed
- 30 ml (2 tbsp) Stefano extra virgin olive oil
- 375 ml (1½ cups) cooked red borlotti beans
- 648 ml (1 jar) of Stefano arrabbiata sauce
- Salt and freshly ground pepper, to taste
- 2 teaspoons Stefano balsamic vinegar
- 45 ml (3 tbsp) Parmesan cheese, grated
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