Tuesday, March 16, 2010
I love pasta and like most people I like it with a delicious creamy sauce. Which of coarse translates to dreamy love handles :) I have been trying to create a healthier cream sauce. And after many failed attempts...I finally got it! The key is ricotta. When the ricotta is pureed with a touch of milk, you get an amazing, delicious, creamy and thick sauce!
This pasta dish in particular is simple with a lot of complex flavors. It uses three pork products, pancetta, prociutto and bacon! Now while the ricotta makes the sauce a bit healthier, the pork products certainly does not...however once in awhile one has to be bad :) The added sweetness from red onions balances out the dish beautifully. I still have a taste in my mouth from this incredible pasta!
Smokey Pasta with Chicken and Escarole
1 pound whole wheat rigatoni or penne pasta
2 oz Prociutto, thinly sliced
2 oz Pancetta, thinly sliced
2 oz Smoked Bacon, thinly sliced
1 red onion, thinly sliced
2 cups escarole, thinly sliced
2 scallions, sliced
1 cup of ricotta
2 tablespoons of milk
2 garlic cloves
1/2 a cup Parmesano Reggiano
1 tsp of olive oil
freshly cracked black pepper
1. Cook the pasta according to package instructions. Drain and set aside. Reserve 1 cup of the pasta water for use later.
2. Add the tsp of olive oil to a pan and add in the prociutto, pancetta and bacon.
Sautee the bacons until nice and crispy. Remove from pan.
3. Add in red onions and scallions and cook over medium heat until tender.
4. In a blender, food processor or Magic Bullet, combine the ricotta with the milk, parmesan cheese and garlic until smooth.
5. Lower the heat and add in ricotta mixture and pork products. Add pasta and escarole and toss to coat. The escarole will wilt nicely from the heat of the pasta. * If the sauce is too thick add a bit of pasta water to thin it out.
6. Serve with a few cracks of freshly cracked pepper.