for about 6 persons Another one of our favorite Umbrian pasta recipes made with peas. Note: bacon is a poor substitue for pancetta, the Italian “bacon” which is salt-cured, not smoked (as is bacon)… so… for best flavor, splurge on pancetta. Ingredients: 1lb-12 oz. can of whole tomatoes 2 c. peas (fresh if possible… otherwise, use frozen) 2 slices of thickly-sliced pancetta 1/2 c. dry white wine Extra virgin olive oil Rigatoni or penne pasta Grated Romano cheese (as flavor is sharper than Parmesan) Sauté diced pancetta in hot olive oil. Add 1/2 c. white wine and simmer until most of wine evaporates.
Add peas and tomatoes, chopped into small pieces and simmer about 15-20 min. or until most of water from tomatoes evaporates and sauce is right consistency.
Do not over. Serve over pasta, adding amount of cheese desired. (Some people like to add a garlic clove to pancetta; others like to sauté finely-chopped white onion first, then add pancetta, then tomatoes.) Variation: in bianco (often made this way by my farm women neighbors here in Umbria) = “white”, ie, without tomato.
Heat diced pancetta in olive oil and add 2 cups of peas, simmering and adding a drop or two of hot water as peas cook to right consistency. Serve over hot pasta, adding olive oil if needed (unheated). Sprinkle generously with Romano cheese.