Prepare the chopped carrot, celery and shallot, put in a pan with oil and let it brown. Drain the borlotti beans and add it to the pan with a spoon of tomato paste.
Mix well for a few minutes, cover all the ingredients with water or vegetable stock and cook over low heat without covering for 15 minutes.
Cut the spicy capocollo into small cubes and toast them over high heat in a non-stick pan.
Cook the pasta in boiling water, drain once ready and add them to the borlotti beans. Combine the pasta and beans on a plate and add the cubes of spicy capocollo, rosemary and fresh chili pepper.
