Penne with fennel, red pepper and beans

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This is a satisfying, warming dish for a cold day. It tastes good without the pancetta, too, if you prefer a vegetarian dish.


  • 1 bunch parsley, leaves picked
  • 3 cloves garlic, roughly chopped
  • 1


Put the parsley, garlic, onion and leek in a food processor and blend until finely chopped. Set aside.

Heat 2 tablespoons of the olive oil in a large heavy pan and sauté the pancetta until crisp. Lift out the pieces and drain on kitchen paper. Add a little more oil to the pan if necessary and sauté the chopped vegetables for 5–6 minutes, until soft. Season well and add the tomato