Cooking my way to happiness with Rachael Ray


Orecchiette with Pancetta and Peas

It’s March, snowy one day, warm and sunny the next.  Tonight’s “what’s for dinner” is a simple pasta. Orecchiette with Pancetta and Peas. 

I am excited about cooking with Orecchiette because I have never cooked it, I don’t even know what it is.  Back to googling ingredients on my phone while I’m at the grocery store….just like the good old days!!  Orecchiette is a type of pasta native to Apulia (that would be Italy’s boot hill).  The pasta shape resembles a small ear.  In Italian “ear” is orecchio.  Very interesting.  I found Orecchiette at Target. 

Bring salted water to a boil and cook the Orecchiette like any other pasta you would cook.  The secret is in the sauce. While the pasta is cooking, in a large skillet heat some EVOO over medium high heat.  Add pancetta, which is an Italian dry cured meat similar to bacon, and cook till crisp.  Then add in one chopped onion, 4 cloves of chopped garlic and ook until softened.  Then stir in some white wine (yipee).  Add the peas and heat through. Season with fresh thyme, lemon peel and pepper.

Combine the Orecchiette with the sauce then add Pecorino Romano cheese and toss.  You are supposed to serve this with some ricotta cheese on top but you can see from the picture I forgot this.  Oh well, fewer calories, my beach vacation is getting closer by the day!

Happiness today came from chopping onions and garlic, cooking with white wine, smelling fresh thyme and lemon peel, eating dinner with my family, not having to plan dinner, dinner taking only about 30 minutes to cook, a nice long walk with Kayt & the dog, laundry being done, sunshine, a picked up house, a clean kitchen, a clean car…..and Foster liked dinner, peas and all!