This pasta and peas with pancetta is an easy one pan meal that is so simple to do. It will hit the spot on a cold winter’s night. It is like a big hug in a bowl.
In this recipe I use the tubetti Rigati shaped pasta from my pasta collection. This shape is similar to ditalini and they are perfect for any soup. My pasta is available on my website and is made in Italy. Trust me when I say, it is a pasta that you can eat and not feel bloated because it is made with the highest quality wheat. It has less calories, less carbs and more protein and fiber compared to any traditional flour pasta brand. Also, it is made from organic durum wheat that is naturally high in fiber and essential nutrients. It is bronze cut and slow dried, so it is better for digestion.
The pasta is available right here on my website.
Pasta with Peas and Pancetta
Ingredients
(Serves 2)
¾ Cups Olive Oil
⅛ tsp Red Pepper Flakes
4 oz. Pancetta, cut into tiny cubes
1 Small Onion, diced
2 Garlic Cloves, sliced thinly
½ tbsp. Tomato Paste
2 Cups Peas, you can use frozen or the can. If in the can be sure to drain and rinse
5 Cups Water
1 ¼ tsp. Salt
½ tsp. Black Pepper
1 Pecorino Romano Cheese End
1 Spring of Rosemary
½ lb. Small Pasta, I used tubetti rigati
Method
Heat olive oil in a sauce pot and add in the pancetta. Cook for 5 to 6 minutes until it begins to brown and cook through.
Next add in the onions, garlic and red pepper flakes.
Sautee for about 8 minutes until the onions become translucent.
Mix in the tomato paste into the oil mixture.
Add in the peas and water and season with salt and pepper.
Add in a Pecorino Romano cheese end and a sprig of rosemary and simmer for about 10 minutes,
Remove about a cup of the sauce and puree. This step is optional but gives a lot of creaminess to the sauce.
Add it back to the pot and bring to simmer for about 5 minutes.
Add the pasta to the pot and cook until the pasta is al dente.
Serve topped with grated Pecorino and I love to even put a drizzle of olive oil.