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Pancetta And Bean Rigatoni | Easy Pasta Recipe

Pancetta And Bean Rigatoni | Easy Pasta Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 2
Calories 190 kcal


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon dried oregano
  • 140 g pancetta or lean smoky bacon, roughly chopped
  • 400 ml passata
  • A pinch of sugar
  • 1 teaspoon tomato puree
  • 100g tinned borlotti beans, drained and rinsed
  • 200 g dried rigatoni
  • Sea salt and freshly ground black pepper


  • #Rustic and hearty, this pasta dish makes for a warming supper. Tinned beans are a convenient store-cupboard standby, and as well as providing slow-release energy and low-fat protein, three heaped tablespoons count as a single portion of the recommended ‘five-a-day’.#
    Heat the oil in a saucepan and fry the onion gently for around 8 minutes until softened, then stir in the garlic, oregano and pancetta and cook for another 2 minutes.
  • Pour in the passata and stir in the sugar and tomato purée. Bring to the boil, then reduce the heat to low and simmer, half-covered, for 10 minutes, stirring occasionally. Add the beans, stir and cook for another 5 minutes.
  • Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain, reserving 4 tablespoons of the cooking water.
  • Add the cooked pasta and reserved cooking water to the sauce and heat through before serving. Season to taste.
    Pasta con pancetta e bacon-Pancetta And Bean
    Pasta con pancetta e bacon-Pancetta And Bean
Keyword Pasta recipes, Under 30 min

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