Borlotti bean and pancetta penne

Borlotti bean and pancetta penne
Prep 10 min / Cooking 15-20 min 4-5  


  • 300 g penne rigate
  • 100 g of cubed pancetta
  • 300 g of red borlotti beans
  • 50 g unsalted butter
  • 100 g Stefano Faita Arrabiata Sauce
  • 3 peeled tomatoes
  • 2 teaspoons balsamic vinegar
  • 50 g grated parmesan cheese
  • Salt and pepper to taste


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.