| 1 box | PLUS® Penne |
| 1 cup (4 ounces) | pancetta, diced |
| 1/3 cup | extra virgin olive oil |
| 1 cup | white onions, diced |
| 3/4 cup | marsala wine |
| 1 can (28 ounces) | Italian plum tomatoes |
| 1 can (19 ounces) | cannellini beans |
| 1 sprig | fresh rosemary |
BRING a large pot of water to a boil.
SAUTE pancetta until crispy in a large skillet over medium high heat. Drain and set pancetta aside.
HEAT olive oil in the same skillet. Add onions and sauté until golden.
ADD Marsala wine, and cook until liquid reduces by half. Add tomatoes, rosemary and beans; simmer 5-10 minutes. Discard rosemary.
COOK pasta according to package directions. Drain and add pasta to sauce. Mix well before serving.