Holy Amazingness. This pasta is sooooo good! I am so happy I found this blog, it is filled with so many delicious and creative recipes. I am in love. I am counting down the hours until lunchtime so I can eat my leftovers. I am also very proud of myself that I managed to roast a pepper on an open flame without catching anything on fire. I’ve had a few mishaps in the past involving dish towels and loose-sleeved sweaters.
Don’t be intimidated by the long list of ingredients in this pasta, that’s what makes it so delicious. It takes a little bit of time, but if you prep everything before you start cooking its really quite simple, and oh so worth it. Please make this pasta soon, I promise you, you won’t be sorry.
- 1 package Orrechettie or other pasta of your choice
- 1/4 cup chopped pancetta
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 4 cups fresh spinach
- 1 red pepper, roasted, seeded and chopped
- 1/4 cup sliced sun dried tomatoes
- 5-6 artichoke hearts, chopped
- 1 can (15 oz) cannellini beans
- 10-12 fresh basil leaves, chopped
- 1 TB butter
- 1 TB flour
- 1 can (15 oz) skim evaporated milk
- 1/2 cup low-fat milk
- 3 heaping TB parmesan cheese
- salt and pepper to taste
1. Roast the red pepper over an open flame, turning frequently, until all sides are evenly charred. Carefully remove from the stove, place in a ziploc bag, seal and allow to steam for 5-10 minutes.
2. While pepper is steaming, chop up the onion, garlic and artichokes, open all canned ingredients, and boil water for pasta.
3. Cook pasta according to package directions.
4. Heat a large skillet over medium-high heat. Add the pancetta and cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel.
5. Reduce heat in the skillet to medium-low and add onions, stirring to coat. Cook for 3-5 minutes, until softened.
6. While onions are cooking, remove the red pepper from the plastic bag, scrape off the charred skin with a sharp knife, and chop.
7. Add in garlic and spinach into the skillet with the onions, stirring until the spinach wilts. Add in the chopped red pepper, sun-dreid tomatoes, artichokes and beans, stirring to combine.
8. When pasta is done, drain and add to the skillet with everything else. Reduce heat to low and stir every few minutes while you make the sauce.
9. Heat a small saucepan over low heat and add butter. Once sizzling, whisk in flour and cook until golden and fragrant. Add in milks, allow the mixture to come to a boil while stirring continuously, then reduce to a simmer and stir for another 5-7 minutes until it thickens a bit. Reduce to low and add parmesan cheese. Taste and season with salt and pepper if desired.
10. Pour the cream sauce into skillet with vegetables, pasta and beans, add the pancetta and basil and stir to combine. Transfer to a large serving dish if desired or scoop out a large serving straight from the skillet.
Source: Adapted from How Sweet It Is