Pasta, Peas and Pancetta

  • 1/4 cup Extra virgin olive oil
  • 4 ounce pancetta
  • 2 garlic cloves
  • 1 bunch green onion (whites and about 2 inches of greens thinly sliced)
  • 10 oz box frozen peas, thawed
  • salt and pepper, to taste
  • 1  pound spaghetti
  • 1/2 cup Parmesan cheese
Cook the pasta according to directions on the box for less than 1 less minute then the box indicates! Just as it is done, reserve 1/2 cup pasta water for cooking with.
In a large skillet, heat olive oil over med heat and cook pancetta until most of the fat has rendered; add the garlic and green onion and saute until soft (about 2 mins).  Add peas and pasta water and cook another 2 minutes. Add pasta to pan, toss with salt and pepper, then plate and top with Pamesan cheese before serving.

My World Famous Spin Dip

2 tablespoons  Extra Virgin Olive Oil
1 medium onion, chopped fine
1 small jalapeno, chopped
1 (10oz) box frozen spinach, thawed and squeezed dry
2 cups grated Montery Jack cheese/Cheddar cheese blend
8 oz cream cheese, cut into blocks
1 cup half-and-half
4 oz can sliced black olives
2 tablespoons VOM FASS Vinagre Viejo Spanish  12year red wine vinegar or any good RED WINE vinegar
Heat the EVOO in a large skillet over medium heat; add the onions and jalapenos and sauté until onions are soft.  Lower heat and mix in spinach, jack cheese, cream cheese, and half-and-half and stir until cheeses are melted.  Add black olives and Vinagre Viejo red wine vinegar; season with salt and pepper to taste.  Pour into a 9 inch round or square baking dish and bake at 375 for approximately 20 minutes, or until slightly browned on top.   Serve  with tortilla chips. 
*VOM FASS is a wonderful oil and vinegar store.  I truly believe their red wine vinegar makes this spinach dip taste better than when you use a grocery store-bought one. If you don’t have a VOM FASS near you, it’s worth ordering on their website!

Penne a la Vodka

1 pound penne pasta, cooked al dente and drained
3 cloves garlic, peeled and minced
1/2 to 1 whole brown onion, chopped fine
3 tablespoon butter
2 tablespoon extra virgin olive oil
1 cup vodka
1 14oz  can tomato puree, sauce or crushed tomatoes
1 cup heavy whipping cream
1 generous pinch crushed red pepper flakes
1/2 teaspoon salt
ground black pepper, to taste
grated Parmesan cheese, for serving
Saute the garlic and onion in 2 tablespoons of the butter and the olive oil over medium heat in a large saute pan until soft.  Pour the vodka into the pan, being careful if you have a gas stove! Cook and reduce for 3-5 minutes, then add the tomato puree, stirring until combined well. Reduce heat to low and simmer 2 minutes more, then add  cream while stirring continually. Reduce heat to lowest setting  and sprinkle in red pepper flakes, salt and pepper.  Finally, add remaining 1 tablespoon butter and stir well.  Pour the drained pasta into the sauce and, using tongs, toss to coat. Plate and serve with Parmesan cheese.

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