1 lb penne pasta
2.5 oz. cubetti di pancetta
1 onions, finely sliced
1 red chilies, de-seeded aNd finely chopped
1 lb cherry on the vine tomatoes, roughly chopped
1 cup shelled garden peas
9 oz. ricotta
2 oz. parmagiano reggiano, grated
fresh basil, leaves only
2 tbsp Bertolli extra virgin olive oil
Preheat the oven to 400 F, gas mark 6. Cook the pasta according to the pack instructions and drain well.
Meanwhile, heat a non-stick frying pan and cook the pancetta for 3-4 minutes until golden and crispy. Remove from the pan with a slotted spoon and place in a large roasting tin. Add the onion to the pan and cook for 2 minutes until it begins to soften, then stir in the chili and tomatoes. Cook for a further 2-3 minutes until it starts to form a sauce.
Add the onion and tomato sauce to the roasting tin with the pancetta and mix in the drained pasta and peas. Spoon the ricotta evenly over the top, then scatter with the Parmigiano Reggiano. (Or you could mix the cheeses into the casserole, if preferred.) Bake in the oven for 15 minutes, until the cheese has melted and the top layer of pasta is golden and crusty. Serve sprinkled with the basil and drizzled with the oil.
Source : allrecipes.com