This sweet and simple one-pot wonder and traditional childhood favorite is delicious anytime.
Pasta e piselli (peas) with bacon
Ingredients
- 1 large diced white onion
- 1 minced large garlic clove
- 3 cups frozen peas
- 1/4 cup olive oil
- 2 cups chicken stock
- 1/2 cup cooking sherry
- 1/2 cup Marsala cooking wine
- 1 lb bacon, cut into 1” squares
- salt and pepper
- Grated Pecorino-Romano cheese for serving
- 1 lb small shell pasta or elbows
Instructions
- On a medium heat in a large saucepan, sauté the onions and garlic in olive oil until translucent.
- Separately, in a skillet, sauté the bacon until fully cooked but not burned.
- Combine the contents of the bacon skillet, fat and all, into the onion and garlic mixture.
- Add chicken stock, sherry and Marsala to your sauce pan and simmer on low for 5-7 minutes.
- Add salt and pepper.
- In a separate pasta pot, boil your salted water for the pasta.
- While pasta is boiling, add peas to sauce pot containing the broth mixture.
- Take pasta out al dente and combine into the broth, peas, wine and bacon mixture.
- Stir on a very low simmer.
- Grate cheese on it when serving, if desired.
Notes
If you prefer, you can prepare the peas and bacon sauce in advance, refrigerate it, and boil the pasta on the day you’re making it. Leftovers also taste great reheated. I reheat mine in a cast-Iron skillet with a teaspoon of olive oil or you can also microwave it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @haveucoveredinthekitchen on Instagram and hashtag it #haveucoveredinthekitchen.
