Pasta with Bitter Greens & Pancetta Aunt Terry's Recipe
DONNA & JOE AITA
ingredients
- 1 Lb Fusilli (or similar) pasta
- 6 TB Extra Virgin Olive Oil (EVOO)
- 1/4 cup onion, minced
- 4 oz pancetta, diced
- 2 cloves garlic, thinly sliced (or 4 white bulbs of green onion thinly sliced)
- 4 oz Belgian endive, rough chop
- 3 oz arugula, rough chop
- 1 small head radicchio, rough chop
- 1-2 tsp red pepper flakes to taste
- 2 oz vegetable broth (if needed at the end)
directions
- 1
- Large pot boiling salted water: cook fusilli to al dente (1-2 minutes less than package directions)
- 2
- In a large skillet on med/hi, add half the EVOO and then add onion and pancetta and stir occasionally for 3-4 minutes
- 3
- then add garlic (or green onion) slices and stir occasionally 1-2 min
- 4
- add endive & arugula and stir occasionally for 3 minutes
- 5
- add radicchio and cook all together for 2-3 minutes
- 6
- drain pasta in colander and then return to pasta pot and add the contents from the skillet and remaining 3 TB EVOO and toss gently over low heat for 30-60 seconds
- 7
(may add 1-2 oz vege broth if mixture appears dry)
- 8
- season with S & P and serve immediately.
notes
--Can use Italian sausage or bacon to replace pancetta. --Can use some cream or 1/2 and 1/2 at the end for richer texture
Source: DONNA & JOE AITA
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