Seven Ps Pasta Recipe from Tuscany (Penne alle Sette P)

Ingredients

• ounce spenne pasta
• ounce spancettadiced
• leeksthinly slice d
• ounce speasfrozen
• ounce scan ned peeled tomatoesor chopped tomatoes
• flozheavy cream
• teaspoon fresh or dried red chilli pepper/ peperoncino
• saltfor pasta water and to taste
• freshly ground black pepper.to taste
• fresh parsleyfinely chopped
• ounce Parmigiano Reggianograted

Instructions

1. Gather your ingredients. Then wash, peel and slice the leeks and cut the pancetta into cubes if needed. If using a fresh red chili cut the amount you need into small pieces. Put a pot of water on to boil for the pasta. Add salt once it starts to boil.
2. Fry the pancetta with just a little olive oil in a large skillet. Once it starts to crisp, add the leeks and fresh chili (if using). Cook until the leeks soften. 2 3 minutes.
3. If using dried chili flakes, add to the leeks and pancetta.
4. Add the canned tomatoes. Mix everything together and simmer for 5 minutes.
5. Add the peas and salt and black pepper to taste. Mix and cook for another ten minutes.
6. Finally add the cream. Stir it into the sauce and simmer on a low heat for 5 minutes.
7. Cook the penne pasta al dente in boiling salted water. Drain when ready after saving some of the pasta cooking water and add the pasta to the creamy sauce. Mix everything together well. If the sauce seems dry add a dash of pasta water.
8. Serve your seven P pasta with chopped parsley and grated Parmigiano cheese.