4 oz. Pancetta (see note), chopped
1-1/2 pounds mixed greens (spinach, mesclun, chard leaves, etc), coarsely chopped
5 cloves garlic, more or less, chopped
1 large onion, chopped
1 red pepper, cut into dice
2 cups diced tomato, fresh or canned
1/2 tsp hot red pepper flakes
olive oil
1 pound thin spaghetti, fettucine, or other pasta of choice
In a very large frying pan, sautee pancetta in just a bit of olive oil with garlic, onion red pepper flakes until onion is golden and pancetta begins to brown. Add red bell pepper, and sautee for another few minutes.
Add greens, and about 1/4 cup water. Cover and reduce heat to med-low. Sweat the greens for about five minutes until thoroughly wilted.
Remove cover from pot, add tomatoes, and cook, uncovered for about 20 minutes, while you make the pasta. The sauce should thicken a little bit. Correct for salt/pepper.
Cook pasta according to package directions. When pasta is just a bit firmer than al dente, drain, and put in the pot with the sauce. Cook for a minute or two more. Serve with Parmesan.
Carolyn
(3/24/2001)
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