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<\/p>\nFusilli with Ricotta, Pancetta and Spicy Rapini<\/p>\n
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1\/2 pound fusilli (fun corkscrew shape) or other pasta<\/p>\n
sunflower oil<\/p>\n
two thick slices pancetta or bacon, chopped<\/p>\n
1 small yellow onion, chopped coarsely<\/p>\n
about 1\/2 pound spicy rapini, (broccolini) washed and chopped coarsely<\/p>\n
2 garlic cloves, chopped fine<\/p>\n
a few pinches red pepper flakes<\/p>\n
1\/2 cup hazelnuts, toasted and chopped<\/p>\n
1\/2 cup ricotta<\/p>\n
freshly-grated pecorino cheese<\/p>\n
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Bring water to a boil and cook the pasta to your desired tenderness.\u00c2\u00a0 Drain and toss with a little oil.\u00c2\u00a0 In the meantime, heat a bit of oil in a large, heavy skillet.\u00c2\u00a0 Fry the pancetta, stirring a few times, for a couple of minutes.\u00c2\u00a0 Add the onions and saut\u00c3\u00a9, 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.\u00c2\u00a0 Add the garlic and pepper flakes and cook about a minute, then add the arugula (still a bit wet from the washing).\u00c2\u00a0 Cook until wilted and tender, about 3 minutes.\u00c2\u00a0 Add the cooked pasta directly to the pan, then stir in the hazelnuts, ricotta, and grated cheese.\u00c2\u00a0 Remove from heat and serve (2 – 4, depending on your appetite).\u00c2\u00a0 Season with salt and freshly-ground pepper to taste.<\/p>\n
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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.\u00c2\u00a0 Drain and…<\/p>\n