Slop

1. Chop onions finely

2. heat up a deep pan and as soon as hot add the pancetta affumicata and stir

3. when the pancetta begins to release its fat add the chopped onion and stir
cooking until browned

4. drain the can of legumix and add tot he pan while stirring

5. add the tinned tomatoes to the pan and stir

6. dissolve the dado in 150ml of warem water and add to pan and stir

7. add the pepperoncino, mustard, and tabasco to taste

8. add the small pasta for the last 8 minute of cooking ensuring that there is enough liquid in the mixture to cook the pasta. If not, add water as needed
make sure to stir so the meal does not stick to the pan

9. Serve hot with bread dredding with virgin olive oil and parmesan cheese