Fusilli with Ricotta, Pancetta and Spicy Rapini

1/2 pound fusilli (fun corkscrew shape) or other pasta

sunflower oil

two thick slices pancetta or bacon, chopped

1 small yellow onion, chopped coarsely

about 1/2 pound spicy rapini, (broccolini) washed and chopped coarsely

2 garlic cloves, chopped fine

a few pinches red pepper flakes

1/2 cup hazelnuts, toasted and chopped

1/2 cup ricotta

freshly-grated pecorino cheese

 

Bring water to a boil and cook the pasta to your desired tenderness.  Drain and toss with a little oil.  In the meantime, heat a bit of oil in a large, heavy skillet.  Fry the pancetta, stirring a few times, for a couple of minutes.  Add the onions and sauté, stirring occasionally (add a bit of oil if the pancetta hasn’t released enough grease to keep the onions from sticking to the pan), for about 10 minutes, until the onions are quite soft and a bit browned.  Add the garlic and pepper flakes and cook about a minute, then add the arugula (still a bit wet from the washing).  Cook until wilted and tender, about 3 minutes.  Add the cooked pasta directly to the pan, then stir in the hazelnuts, ricotta, and grated cheese.  Remove from heat and serve (2 – 4, depending on your appetite).  Season with salt and freshly-ground pepper to taste.