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Shells with Cannellini Beans and Pancetta


  • 1 Lb  Rienzi #42 Shells Pasta 
  • 2 14oz Can  of Rienzi Cannellini Beans
  • 1/2 Lb Pancetta
  • 2 Cups  Rienzi Peeled tomatoes – crushed by hand
  • ½  Cup White wine
  • 4 Cloves garlic
  • 1 tbs  Fresh rosemary
  • Peperoncino (Hot pepper)
  • Rienzi Extra Virgin olive oil 


  • In a large pan add some olive oil and sauté` the garlic. Once the garlic turns golden add the rosemary and the Pancetta cut in small cubes.
  • Let the Pancetta color just a bit on all sides and add the white wine and hot pepper as desired. Let the alcohol completely evaporate.
  • Drain the beans and add them to the pan and let everything cook for 2-3 minutes.
  • Add the tomatoes and continue to cook for an additional 10 minutes at medium flame.
  • Separately cook the pasta and remove it when it is very "Al Dente".
  • Add pasta to the pan and continue cooking everything together for 2-3 minutes by tossing all the ingredients.
  • Serve with a few drops of Extra Virgin olive oil.