Jumbo Shells with Traditional Sauce, Pancetta and Parmigiano Cheese Recipe

Jumbo Shells with Traditional Sauce, Pancetta and Parmigiano Cheese Recipe

  • 1 (16 ounce) box Barilla® Jumbo Shells
  • 5 ounces pancetta
  • 3 cloves garlic
  • 5 tablespoons fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 (24 ounce) jar Barilla® Traditional Sauce
  • Salt and black pepper to taste
  • 1/2 cup shredded Parmigiano cheese
  1. Bring a large pot of water to a boil.
  2. Meanwhile in a food processor combine pancetta, garlic and parsley; pulse until finely ground.
  3. Add the mixture to a large skillet with olive oil and cook over medium heat for about 8 minutes. Stir in the Barilla Traditional sauce, one cup of water and season with salt and pepper.
  4. Cook the pasta according to package directions; drain and toss with the sauce. Stir in the cheese before serving.
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