Penne with Peas and Pancetta
Penne with Peas and Pancetta
This is a great example of how Italian cuisine can be simple using minimal ingredients, yielding massive flavor. Penne pasta was what I had on hand, but orecchiette, shells, bowtie, or just about any other type will work.
Ingredients
- 1 lb dried penne pasta cooked al dente according to package directions
- 1 tbsp olive oil
- 8 oz pancetta diced
- 1 small yellow onion diced
- 6 garlic cloves minced
- 1 1/2 cups frozen peas
- 1 cup chicken stock
- 1 tsp crushed red pepper
- 1 tsp cracked black pepper
- 1/2 cup parmesan cheese grated
- parmesan cheese shredded
Instructions
- Add olive oil to a large pan over medium heat. Brown the pancetta for 8 minutes.
- Stir in the onions and garlic. Cook for 2 minutes.
- Pour in the chicken stock. Stir in the peas and black and crushed red pepper. Bring to a light simmer and cook for 5 minutes.
- Stir in the penne and grated parmesan cheese. Cook for 2 minutes.
