Casarecce With Pancetta, Cannellini Beans And Red Wine And Garlic Sauce

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With a red wine and garlic sauce, this hearty pancetta pasta will be on the table in just minutes.

All you have to do is throw all your ingredients of Casarecce With Pancetta, Cannellini Beans And Red Wine And Garlic Sauce

  1. 500g Barilla Casarecce pasta
  2. 1 jar Red Wine & Garlic Sauce
  3. 50ml extra virgin olive oil
  4. 1 cloves garlic, chopped
  5. 60g onion, chopped
  6. 1 fresh small chilli, finely slice
  7. 200g Pancetta, cut in 0.5cm cubes
  8. 200g tin cannellini beans
  9. 200g cherry tomatoes, halved
  10. 80g Parmigiano Reggiano cheese, grated
  11. Salt and Pepper, to taste

The instruction how to make Casarecce With Pancetta, Cannellini Beans And Red Wine And Garlic Sauce

  1. Heat half of the Extra Virgin Olive Oil in a medium fry pan, add the pancetta and cook for 2 minutes.
  2. Add the onion, chili and garlic and stir until golden brown.
  3. Add the Barilla Red Wine & Garlic sauce and Cannellini beans and simmer together for 5 minutes.
  4. In a large saucepan, bring plenty of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. Cook as per instructions on the box.
  5. Drain the pasta 2 minutes less than the suggested cooking time.
  6. Toss the pasta in with the sauce to finish cooking, add the cherry tomatoes and Parmigiano Reggiano.
  7. Serve hot with a drizzle of olive oil

Nutritions of Casarecce With Pancetta, Cannellini Beans And Red Wine And Garlic Sauce

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