Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 300 g pasta, small ones such as B. Ditali or Casarecce or the like.
- 250 g tomato (s), passed
- 1 onion (s)
- 1 clove garlic
- 1 carrot (s)
- 0.5 liter ½ broth
- 60 g bacon
- 2 cans beans, white or borlotti
- 1 bay leaf
- 1 handful parmesan or pecorino cheese to sprinkle
Print Recipe
Pin Recipe Instructions
- Leave the bacon in a pan and then add the drained beans. Add approx. 150 ml of the stock and the bay leaf and simmer on the lowest setting.
- In another pan, sauté the onion and carrot, cut into small cubes, in plenty of olive oil.
- Add tomato puree and simmer briefly. Add about 150 ml of the stock and cook until the liquid has almost evaporated.
- Mix the beans and tomato sauce and season with salt and black pepper. Remove the bay leaf.
- Cook the pasta in salted water for about 3/4 of the specified cooking time, drain and add to the remaining ingredients.
- Sprinkle the pasta with parmesan or pecorino cheese.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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