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Maria’s Rigatoni
with Pancetta, Plum Tomato & Cannellini Beans


1 Lb. Poiatti rigatoni
1/4 cup extra virgin olive oil
1/4 Lb. pancetta diced
1/4 cup grana padana parmesan grated
1 can ferrara plum tomatoes
2 cloves garlic minced
1/2 onion minced
1 can ferrera cannellini beans
pinch chili flakes
2 Tbsp fresh basil chopped

Saute pancetta, onions and garlic in olive oil until onions are translucent. Squeeze plum tomatoes into onion mixture. Add remaining sauce and cook for 10 minutes. Add chili flakes then let simmer. Add cannellini beans and cook for 7 minutes. Season to taste.

Cook rigatoni al dente and toss with the sauce. top with chopped basil and grated parmesan Buon Apetito!

For a real authentic taste, all ingredients can be purchased at BMH Italian!
 
 
     
 
Maria’s Rigatoni
with Pancetta, Plum Tomato & Cannellini Beans


1 Lb. Poiatti rigatoni
1/4 cup extra virgin olive oil
1/4 Lb. pancetta diced
1/4 cup grana padana parmesan grated
1 can ferrara plum tomatoes
2 cloves garlic minced
1/2 onion minced
1 can ferrera cannellini beans
pinch chili flakes
2 Tbsp fresh basil chopped

More Cooking Instructions...
 
 
     
     
 

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  We have served La Mesa for years. We offer a variety of special home made italian dishes to choose from, all made fresh every day.  
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- FRESH BAKED BREADS
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