Tuesday, June 28, 2011

one pan penne with pancetta, tomatoes, and red peppers.

One Pan Penne with Pancetta, Tomatoes, and Red Peppers.

 1.   1 lb penne (i used multi-grain)
 2.   8 oz. pancetta, diced
 3.   6 plum tomatoes, diced.
 4.   3 tsp minced garlic
 5.   1 red bell pepper, diced.
 6.   1/8 lb sun dried tomatoes, diced.
 7.   2 tbsp balsamic vinegar
 8.   1/2 cup water
 9.   6 chicken bouillon cubes (makes 6 cups) or 6 cups chicken stock
10.  fresh basil
11.  olive oil
12.  1/2 tsp crushed red pepper
13.  parmesan cheese
14.  sea salt

1. Prepare chicken broth as directed on package, making about 6 cups. Keep to the side and keep on a low simmer.
2. In a large saute pan, add a little olive oil and the pancetta. Fry until a little crispy. Remove from skillet, pat dry. (Like bacon)
3. To the saute pan, add garlic, red pepper, sun dried tomatoes and tomatoes. Add crushed red pepper and a dash of salt. Cook over medium heat until tomatoes are tender. (2 minutes or so) 
4. Stir in balsamic vinegar and water. Then add the pasta and stir well. Add a little broth. As the broth is absorbed, add a little more and stir. Continue this process til the pasta is almost done.  (Keep covered during this part.)
5. Tear in a few basil leaves. Add pancetta. Stir together and cook a couple more minutes.
6. Serve with parmesan cheese.

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