Instructions
- Heat Extra Virgin Olive Oil in a large pot or Dutch oven over medium heat.
- Add Guanciale from the Base group and cook until crispy, about 5-7 minutes. Remove guanciale and set aside, leaving rendered fat in the pot.
- Add Diced Yellow Onion, Diced Carrots, and Diced Celery from the Base group to the pot and cook until softened, about 8-10 minutes.
- Add Garlic-minced from the Base group and cook for 1 minute more, until fragrant.
- Stir in Double Concentrated Tomato Paste from the Pasta & Seasoning group and cook for 2 minutes.
- Deglaze the pot with Dry Red Wine from the Liquid group, scraping up any browned bits from the bottom.
- Pour in Homemade Chicken Stock and add San Marzano Tomato Passata from the Liquid group.
- Add Cannellini Beans and Calabrian Chili from the Liquid group.
- Stir in Dried Oregano, Dried Basil, and Red Pepper Flakes from the Pasta & Seasoning group. Season with Fleur de Sel and Freshly Ground Black Pepper to taste.
- Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
- Add Small Pasta Shells from the Pasta & Seasoning group and cook until pasta is tender, about 8-10 minutes.
- Serve hot, garnished with Chopped Fresh Parsley, Grated Pecorino Romano Cheese from the Finishing group, and a drizzle of Extra Virgin Olive Oil.
