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Penne with Pancetta, Grape Tomatoes, Peas and Romano

Yields1 Serving

 1/2 box Barilla PLUS®penne or other chunky pasta
 1/2 cup thinly sliced prosciutto or pancetta
 extra virgin olive oil, for cooking
 1 pint grape tomatoes, halved
 1 cup frozen peas, thawed
 1/2 cup grated Romano or Parmesan cheese, plus extra for serving
 salt and black pepper, to taste

In a large pot of water, cook the penne according to package directions. Before draining, reserve 1/2 cup of the cooking water. Drain and set aside.


In a large, heavy skillet, sauté the prosciutto or pancetta in a drizzle of olive oil over medium-high heat until crisp. Add the tomatoes and cook until the skins are slightly blistered. Add the peas (they can go in straight from the freezer, even) and cook for a few minutes. Return the pasta to the pan, season with salt and pepper and add the cooking water, tossing to combine everything and create a bit of sauce. Add the Romano, too.


Serve immediately, passing extra grated cheese at the table.