Rigatoni with Swiss Chard, Bell Peppers and Pancetta

8 ounces pancetta, cut into ¼-inch

pieces

1 pound rigatoni or penne pasta 8 ounces Swiss chard, stemmed

and cut into ¼-inch-wide strips 2 ounces Pecorino Romano cheese, grated (1 cup) plus extra for serving

1 cup jarred roasted red peppers, rinsed, patted dry and cut into ¼-inch-wide strips

Instructions: Heat pancetta and 1 tablespoon olive oil in large Dutch oven over medium-low heat, stirring frequently, until fat is rendered and pancetta is deep golden brown, 12-15 minutes. Using slotted spoon, transfer pancetta to bowl; set aside. Pour fat from pot into liquid measuring cup. You should have ¼ -½ cup fat; if you don't have enough, add oil to equal ¼ cup. Return fat to Dutch oven.

Meanwhile, bring 2 quarts water to a boil in large pot. Add pasta and cook, stirring often, until al dente. Reserve 3 cups cooking water, then drain pasta and return to pot.

Add 1 teaspoon pepper and 2 cups cooking water to reserved fat in Dutch oven and bring to boil over high heat. Boil mixture rapidly, scraping up any browned bits, until reduced to 1 ½ cups, about 5 minutes. (If you've reduced too far, add more reserved cooking water to equal 1 ½ cups.) Reduce heat to medium, stir in chard and simmer until chard begins to wilt, 1-3 minutes. Add Pecorino, red peppers, pasta and pancetta, stirring until cheese is melted and sauce is slightly thickened, about 1 minute.

Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Serve immediately, passing pepper and extra Pecorino separately.

Makes 4-6 servings

From “Five-Ingredient Dinners” by America's Test Kitchen

America's Test Kitchen photos