Ingredients
- 1 lb Anna Gemelli
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 4 oz Pancetta, diced
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 Cento Hot Chili Peppers, chopped
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 1 can Cento Petite Diced Tomatoes (14.5 oz), drained
- 1 can Cento Lower Sodium Chicken Broth (14.5 oz)
- 1/4 cup Fresh Parsley
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot, heat olive oil over medium heat. Add pancetta and cook until crispy, about 4-5 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan. In the same skillet, add onion and cook until softened, about 3 minutes. Stir in garlic, cooking for an additional minute until fragrant. Add tomatoes, uncooked pasta, chicken broth, parsley, and chili pepper. Cook for about 12 minutes or until pasta is cooked and al dente. Add beans and cook for an additional minute or until beans are softened. Remove from heat and add cooked pancetta back in and top with cheese. Serves 4.
