Sponsor recipe courtesy of Classico®

Spicy Cannellini Bean Sauce with Pancetta

Pancetta will be browned, then simmered with cannellini beans and spicy tomato basil sauce before being tossed with pasta in this Molise standard.
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 8
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4 ounces pancetta, diced

6 garlic cloves, thinly sliced

2 carrots, peeled and grated

1 (24-ounce) jar Classico® Spicy Tomato & Basil Sauce

2 (15.5-ounce) cans cannellini beans, drained and rinsed

1 pound papparadelle

½ cup fresh basil leaves, torn


  1. Put the pancetta in a large Dutch oven or other heavy pot. Set over medium heat and cook, stirring occasionally, until the fat renders and the meat is golden brown, about 6 minutes. Add the garlic and carrot, reduce the heat to medium-low, and cook, stirring often, until the vegetables are tender, about 3 minutes.
  2. Add the sauce and beans and bring to a simmer. Simmer for 5 minutes.
  3. While the sauce cooks, cook the papparadelle according to the package?s directions. Drain well and immediately transfer to the pot with the sauce. Gently toss until evenly coated. 
  4. Divide among serving plates and top with the basil. Serve immediately. 

Cook’s Note

You can substitute bacon for the pancetta and tagliatelle for the papparadelle. To make this extra spicy, add a pinch of chile flakes.

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