PASTA WITH ANCHO CHILE AND TOMATO CREAM SUN-DRIED TOMATO PESTO

Makes: 4 to 6 servings

pound pancetta or other bacon, thinly sliced

1 tablespoons ancho chile powder, or to taste

cup sun-dried tomato pesto (see recipe or use store-bought)

2 cups chicken or vegetable stock

cup whipping cream

Salt and finely ground black pepper 1 tablespoon olive oil

1 teaspoon salt

1 pound dried fusilli, small pasta shells or cascatelli

1 cup thawed frozen baby peas or fresh baby peas, cooked until tender

cup freshly grated Parmesan cheese, for serving

For the sauce: 1. Cook

pancetta in a skillet over medium heat, turning until crisp and brown, about 4 to 5 minutes. Drain on paper towels and crumble into bite-sized pieces. Reserve.

2. Combine the chile powder, tomato pesto, stock, cream, salt and pepper in a deep pan over medium heat and bring to a simmer. Whisk to blend the ingredients and cook for

5 minutes. Taste for seasoning.

For the pasta:

1. Add salt to a large pot of boiling water. Add the pasta and cook over high heat until al dente, about 7 to 10 minutes. Reserve 1 cup pasta water. Drain well.

2. Place in pan with sauce and then carefully add the peas and pancetta, tossing to combine, making sure the pasta is covered with sauce. Taste for seasoning. Serve immediately with Parmesan cheese.

Makes: About cup

1 garlic clove, peeled

cup oil-packed sun-dried tomatoes, drained

2 tablespoons finely chopped fresh basil leaves teaspoon salt teaspoon black pepper

1. While the motor is running, add the garlic to a food processor fitted with the metal blade. Add the remaining ingredients and process until a thick paste is formed. If it is very thick, add a bit of olive oil. Place the pesto in a covered container and refrigerate. Note: This pesto can be prepared up to one week ahead and stored in the refrigerator.