This is a recipe from the lovely Rachel Ray. It is quick and easy and a nice twist on regular pasta.
1/4 pancetta or bacon, cut into slivers
1 small onion, chopped
3 garlic cloves, chopped
1/2 c. dry white wine
4 ripe tomatoes, diced
Salt and pepper to taste
3/4 lb. penne, rigatoni or similar pasta
1/4 c. chopped fresh basil
2 c. fresh spinach, chopped
3/4 c. fresh paremesan
Cook pasta per the directions on the box.
In a medium skillet, cook pancetta for about six minutes. Put pancetta on paper towels to drain off oil.
In a medium saucepan, heat 3 tbspns. of olive oil. Add onion and garlic and cook until softened.
Add the wine and bring to a simmer.
Add the tomatoes, season with salt and pepper and simmer over low heat, stirring, until sauce thickens a bit.
Divide cooked pasta into four bowls (or however many servings you need). Top each serving of pasta with the tomato mixture. Top each serving with the pancetta, basil and spinach, toss, drizzle with olive oil and top with parmesan.
Did I change anything? Yes, I took out the arugula and added spinach. I am not a big arugula fan.
What does the family think? They liked it! We are pasta eaters, so that’s not a huge surprise.