Plump and round Zucca offers the perfect pasta pocket for this sauce. Little bits of bacon, bright green peas, and red onions are perfectly captured in every bite. This quick and easy recipe is perfect any time of year.
MAKES TWO SERVINGS
Heat 3 quarts of salted water and bring to a boil, add Sfoglini Zucca and cook 5 - 8 minutes.
While waiting for the water to boil, sauté the bacon in 2 tablespoons of olive oil over medium heat in a large skillet. Once the bacon starts to brown, drain a bit of the fat and add the onions, leaving just enough fat to cook the onions. Cook bacon and onions another 2 - 3 minutes, then add the tomato sauce and cook for another 2 - 3 minutes. Reduce the heat slightly then add the peas and chopped mint.
Drain the Zucca when is slightly al dente and add to sauté pan with a splash of pasta water. Add 1 teaspoon of olive oil to thin out the sauce (and more pasta water if necessary). Divide the pasta among two serving bowls and season with salt and fresh cracked pepper to taste.
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