Borlotti and pancetta penne

Borlotti and pancetta penne
  • 10

    min prep time
  • 15-20

    min cook time
  • 4-5

    serves

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 balsamic vinegar
  • 50 g grated parmesan cheese
  • Salt and pepper to taste

preparation

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