Add olive oil to a large pan on medium heat. Stir in garlic, red onion and pancetta and cook for about 5 minutes, until onion is softened.
Stir in kidney beans and tomato sauce and season with salt and pepper. Cook for another 2 to 3 minutes.
Add pasta and water to the pot and stir. Bring it to a boil. Reduce heat to medium and simmer an additional 10 to 12 minutes, stirring frequently. Add more water if you find it’s evaporating too quickly.
Remove from heat and stir in Asiago cheese. Let it sit to cool down. When ready to serve, top with more Asiago cheese and parsley, if desired.