Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Friday, September 16, 2016
Penne with Swiss Chard Pancetta and Ricotta
In the same pan sauté some minced garlic and shallot for a minute then stir in your cooked and drained penne along with a quarter cup of the reserved pasta water. Turn off the heat and toss evenly to coat along with a quarter cup of parmesan, a cup of ricotta, the drained chard, and salt and pepper to taste. Chili flakes are always a good option to spice things up.