5 Slices Bacon
4 oz Italian Pancetta, diced
4 cloves Garlic, chopped
1 medium Onion, chopped
(2) 15.5 oz Cans, White or Cannellini Beans, rinsed
(1) 14.5 oz Can, Diced Tomatoes
(1) 14.5 oz Can, Crushed Tomatoes
1/2 tsp Dry Basil
1/2 tsp Dry Parsley
1/4 tsp Salt
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Black Pepper
1/4 cup Red Wine
2 cups Ditalini Pasta, cooked and drained


• In large sauté pan, over medium heat, fry bacon until well done. Remove from pan and set aside.

• Add Pancetta to pan and sauté until done, about 4 minutes.

• Reduce heat to medium-low, add Onions and Garlic. Mix well. Sauté for 5 minutes or until translucent.

• Add Beans, Tomatoes, Basil, Parsley, Salt, and Red Pepper Flakes, Black Pepper, Wine and crumbled Bacon. Cover and simmer for 20 minutes.

• Meanwhile, in separate pot, cook Ditalini Pasta according to package directions, approximately 10 minutes. Drain.

• Add Pasta to Beans and Sauce. Toss well to incorporate. Cover and continue cooking for an additional for 5 minutes.

• Remove from heat and serve.

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Pasta e Fagioli con Pancetta (Pasta & Beans with Bacon)(Click Image To View Detail)

Category: Main Dishes

Servings: 4-6

Misfit Level: Beginner

Notes From Betty:

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