INGREDIENTS
1/4 cup
Pancetta, cooked
2
Garlic cloves
1 tsp
Hot pepper flakes
1/4 cup
Onion
1 tbsp
Parsley, fresh
2
Tomatoes, small
1 tbsp
Tomato paste
2 cups
Vegetable broth, low-sodium
3/4 cup
Elbow macaroni
1 tsp
Black pepper
1/4 tsp
Salt
2 tbsp
Olive oil
2 cups
Water
2 (15-ounce cans) cannellini, rinsed and drained
1/4 cup
(or a bit more) parmesan cheese, grated