Pennetti is small penne, or tubular pasta. I like it here because the peas and small pieces of pancetta in the simple sauce cling to the little noodles when the final dish is enriched with a generous dose of butter and grated cheese. This is easy pasta cooking at its best.  

Ingredients

• 6 ounces pancetta, diced (about 1 cup)
• ¼cup diced yellow onion 
• 2 cups frozen peas 
• 1¼cups chicken stock 
• 1 pound dried pennetti pasta 
• 6 tablespoons unsalted butter 
• ¾cup freshly grated Parmigiano-Reggiano cheese 
• Kosher salt and freshly ground black pepper 
• ¼cup extra virgin olive oil

1 In a small saucepan, cook the pancetta over low heat until crispy and the fat is rendered. Add the onion and cook for about 6 minutes, or until the onion softens and is slightly caramelized.

2 Add the peas and stock to the pan, stir, raise the heat to medium, and continue to cook gently.

3 Meanwhile, cook the pasta according to the package instructions until nearly al dente. Drain, reserving about ¼cup of the pasta water.

4 Add the pasta to the sauce and cook for about 2 minutes, or until the pasta is al dente. Add a little pasta water, if needed, to thin or loosen the sauce.

5 Add the butter to the pasta and stir until the butter is incorporated. Stir the cheese into the pasta and season to taste with salt and pepper. Finish with a drizzle of olive oil.

The sommelier recommends...

This is a pasta dish for white wine lovers. The flavor components to consider here are salty Parmigiano, green tones from the peas, and the smoky pancetta. Try a ripe, round Inzolia from Sicily produced by Baglio di Pianetto. The grape varietal is indigenous to the island and was originally primarily used to make Marsala.

Serves 4