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Orecchiette with Rapini, Chilis and Pancetta Recipe

   
 

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     Orecchiette with Rapini, Chilis and Pancetta

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb or 500 grams of orecchiette
5 tbsp EVO divided
5 ounces thinly sliced pancetta
1/4 cup chopped garlic
1/2 tsp chili flakes
1 lbs rapini, ends trimmed and coarsely chopped
1/2 cup Parmesan cheese
salt and pepper to taste
1/4 toasted walnuts optional
 
1/4 cup Italian parsley chopped

Instructions
Bring a large pot of water to a boil and cook orecchiette until al dente. Save at least 1/2 cup of the pasta water
Heat 1 tbsp EVO in a large frying pan on MED heat. Add the pancetta and fry for 5 minutes until crispy. Remove to a plate and set aside. leave the fat in the pan and add another tbsp of EVO. Add garlic and chill flakes, sauté for 2 minutes or until the garlic is golden. Add the rapini and turn heat to high. Sauce for 5-6 minutes
Add the pasta to the pan and toss to combine. Sprinkle with Parmesan cheese and drizzle in about 1/4-1/3 cup of the pasta water
Season with salt and pepper. Add the reserved pancetta, and walnuts and parsley an toss until just incorporated.


Originally Submitted
12/30/2018





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