Cook 4 ounces diced pancetta in a saucepan until slightly crisp. Add 2 cloves minced garlic, one 14-ounce can crushed tomatoes and 1 cup water; bring to a boil. Stir in two 15-ounce cans drained and rinsed white beans, 2 tablespoons each honey and balsamic vinegar, 1 sprig thyme and a pinch of crushed red pepper flakes. Simmer until thickened, about 20 minutes. Season with salt and top with chopped parsley.
Recipe courtesy Food Network Magazine
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