Borlotti and pancetta penne

10
min prep time15-20
min cook time4-5
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
- 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.