BARILLA CASARECCE

WITH PANCETTA, CANNELLINI BEANS AND RED WINE AND GARLIC SAUCE

  • 603.8
    Calories
  • 19.6g
    Total Fat
  • 28.5g
    Protein
  • 71.9g
    Total Carbohydrates
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Ingredients

Ingredients for 6 people
  • 500g Barilla Casarecce
  • 1 jar Barilla Red Wine & Garlic sauce
  • 50ml Extra Virgin Olive Oil
  • 1 garlic clove, chopped
  • 60g onion, chopped
  • 1 small fresh chilli, finely sliced
  • 10 fresh oregano leaves
  • 200g pancetta, 0.5cm cubes
  • 200g cherry tomatoes, halved
  • 200g tinned Cannellini beans
  • 80g Parmigano Reggiano
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste

Instructions

  1. 1 TO START
    To start the sauce, pour half of the olive oil into a medium sized fry pan, add the pancetta and cook for 2 minutes.  
  2. 2 COOK THE SAUCE
    Add the onion, chilli and garlic and stir until golden brown. Then add the Barilla Red Wine & Garlic sauce and beans and simmer together for 5 minutes.
  3. 3 COOK THE PASTA

    Bring a large pot of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop the Barilla Casarecce into the water and stir. Cook as per the instructions on the pack.

  4. 4 DRAIN

    Drain the pasta 2 minutes before the suggested cooking time, saving 1 ladle of cooking water.

  5. 5 COMBINE & SERVE

    Toss drained pasta, reserved cooking water into the sauce pan to continue cooking. Add the cherry tomatoes and Parmigano Reggiano and stir. Serve hot with a drizzle of olive oil.

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