Penne with Pancetta and Chick Peas
Chick Peas (also called Garbanzo Beans) are a great source of protein and dietary fiber. When used in a recipe with Amish Naturals Fiber Rich Penne they create a perfectly balanced dish.
12 oz Amish Naturals Penne Pasta
4 qt Water
1 Tbsp Kosher Salt
½ cup Pancetta, sliced thin
½ cup Onion, minced
1 clove Garlic, minced
1 cup Chick Peas, with some juice
1 cup Tomato Concasse
½ cup Cream
2 Tbsp Butter
Salt and Pepper to taste
Pinch Cayenne Pepper
Parmesan Cheese for garnish
Boil water with tablespoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil according to package instructions or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.
Remove stems and lightly score the base of the tomato with and X.
Place tomatoes in boiling water for 20 seconds, or until you see the skin start to peel away. Remove from water and place in an ice bath to cool. Peel, then quarter the tomatoes. Remove seeds by scraping with a paring knife, then cut into 1/4 inch cubes.
In a large sauté pan over medium heat, sauté pancetta and onions for 3 minutes, or until pancetta is slightly crisp. Stir in garlic and cook for one minute. Turn heat to high and add chick peas, with about ½ the juices from the can. Allow sauce to simmer until juice is almost completely reduced. Turn heat to medium, add tomato concasse, cream and butter, simmer for one minute. Season to taste then stir in pasta and cook long enough to heat. Garnish with freshly grated parmesan cheese.
~ SD