15 Minutes, 5 Ingredients: Squash Pasta with Pancetta Tomato Sauce
January 20, 2010 § 2 Comments
I ran in the door at 5:20pm, let the dog out, and put some water on to boil. I pulled some half eaten things out of the fridge and through them together for dinner. I’m trying to make a 6pm drinks meeting.
Here’s how it turned out. Proof that with good ingredients and 15 minutes you can make a absolutely delicious meal (and still have time to blog about it).
Leftover Nutmeg Squash Pasta (fresh pasta from Smith Meadows Kitchen)
leftover Quaker Valley tomato sauce
a slightly squishy yellow tomato
Cherry Glen Crottin goat cheese
*Cube pancetta, put in pan to render fat and crisp up. When crisp, throw in tomato sauce and diced tomato. Boil fresh pasta in salted water for 3 minutes. Pull out and toss into pan. Toss all together to warm, put into bowl, grate cheese on top.
Eat. Moan with pleasure for your tastebuds and full belly. Run right back out the door.
It’s 5:55pm. Gotta run!