How to make it

  • Heat a heavy sauce pan on medium heat . If using pancetta add the pancetta first then just a bit of oil . Adding the pancetta to the cold pot will help to sear and render the pancetta. Remove when crisped.
  • If you are not using the pancetta warm the pot on medium and when the oil heats add the onion saute until translucent . then season with salt and black pepper to flavor .
  • Add the garlic on top of the saute and allow to heat on top for a minute or so allowing the garlic to come up to temperature. If using the red pepper and oregano now is the time to add them . Continue to stir in until you smell the aroma of the garlic.
  • De-glaze with the whine or broth use just enough to lightly cover the bottom of the saute. When the liquid thickens and cooks off add the one can of pureed beans. Continue to stir and adjust with salt and pepper to taste.
  • Add the tomatoes crush the tomatoes by hand or potato masher. Cover and bring to a boil. Remove the cover taste and adjust with salt and pepper if needed. bring to a simmer add the remaining beans. Allow to cook about 15 to 20 minutes .
  • Have your pasta ready leaving it a slightly harder then aldente drain most of the water leaving just a bit about a cupful to the pasta.
  • Return the pasta to the stove on medium low ladle in the sauce and allow some of the sauce to be absorbed with the sauce.
  • Serve immediately topped with grated cheese and parsley. More pepper flakes optional.

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