Directions
- 1Dice pancetta and onion.
- 2Sauté pancetta and onion in a pot.
- 3Add minced garlic and cook until fragrant.
- 4Stir in crushed tomatoes.
- 5Add cannellini beans.
- 6Use an immersion blender to partially purée the beans and tomatoes.
- 7Add ditalini pasta and simmer until cooked.
- 8Serve with grated Parmigiano-Reggiano cheese.
Ingredients
- 4 ounces pancetta
- 1 onion
- 2 cloves garlic
- 1 15-ounce can crushed tomatoes
- 1 15-ounce can cannellini beans
- 1 1 cup ditalini pasta
- 1 Parmigiano-Reggiano cheese
Equipment
knifecutting boardpotimmersion blender
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