Pasta with Pancetta and Sweet Corn

I was looking for a pasta dish to use some pancetta I bought at the farmer's market recently.  I rummaged through the fridge and found some corn and Parmesan and this creamy, flavorful dish was born.

Here's what you'll need:
8 oz pancetta (bacon can be substituted, but will be smokier)
2 TBSP Butter
1 TBSP olive oil
1/2 c finely chopped onion
1 ear sweet corn, about 1 cup kernels (can use frozen)
3 cloves garlic, minced
1/2 c half-&-half
3 TBSP Parmesan cheese
salt and pepper
8 oz dry pasta (I used linguine)

Preheat oven to 350.
Line a baking sheet with parchment paper, and arrange the pancetta on top.

Bake until crispy, 10 -12 minutes.

Blot on paper towels, then crumble.  Set aside.

Cook the past to al dente, according to the package directions.

While the pasta is cooking, heat the oil and butter in a large skillet (you need a skillet large enough to toss the pasta with the sauce) over medium heat.  Add the onion; season with salt and pepper.  Cook until the onion begins to soften, about 5 minutes.  Turn heat to low.

Add the corn kernels and garlic, cooking until the corn is warmed through.

Add the half-&half and the Parmesan cheese.  Stir well.  Season with salt and pepper, to taste.

Do not boil, just heat through.  Add 3/4 of the pancetta to the skillet.  Mix well.

When the pasta is cooked, add it to the sauce in the skillet.  Stir well to coat all the noodles.
Serve sprinkled with remaining pancetta.

Makes 2-3 servings.

Enjoy!

Tortellini Soup

There are so many varieties of soup that I could have it every day, for months,  and not have to worry about eating the same one twice.  Doesn't that sound like a dream?

I got this recipe from my sister many years ago.  It's a rich and hearty soup, full of flavor and very filling.  It doesn't take long to make, and most of the ingredients are things you'll already have in your kitchen.

Here's what you'll need:
1 TBSP olive oil
1 pound sausage
1 small onion, finely chopped
2 carrots, diced
3-4 cloves garlic, minced
1 lg. can crushed tomatoes
1 quart chicken broth
1 TBSP basil
1 tsp salt
1/2 tsp pepper
1 head broccoli, divided into florets (or 1 small bag frozen broccoli)
1 pkg. frozen cheese tortellini
1/2 c Parmesan, plus more to serve

Heat olive oil in a large pot over medium heat.

You have many sausage options when you're at the grocery store.  You can use either sweet or hot Italian sausage to add more flavor and/or heat.  I use mild breakfast sausage.  I just like how it tastes, and I don't have to remove it from the casings.

Add the sausage and onion to the oil.  Break up the sausage as it browns.

Add the carrots and garlic; continue cooking until the sausage is completely browned and the carrots begin to soften slightly.

Add the crushed tomatoes, basil, salt and pepper to the pot.  Stir well.

Add the chicken broth and bring to a boil.  Add the broccoli and cook til it begins to soften.

Add the frozen tortellini.  Return to a boil and cook 3-5 minutes, until they float to the top.

Stir in the half-cup of Parmesan cheese and it's ready to serve.

Serve with crusty bread and additional Parmesan cheese.  Serves 6-8.  It will stay fresh in the fridge for 3-5 days, and the flavor intensifies as it gets better acquainted.  It also freezes well.

Enjoy!