..with a Parmesan Cheese Sauce.
1 pound mini penne (or other small) pasta
1 1/2 - 2 cups of coarsely diced Capicola
4 cloves minced garlic
2 1/2 cups green peas
1 cup chicken stock
1 teaspoon dried oregano
1 teaspoon pepper
1 cup grated Parmesan cheese
3/4 cup heavy cream
Put pasta water on to boil. In a large pot or skillet, heat a little olive oil, then 'frizzle' the Capicola until crispy. Remove from pan with slotted spoon and set aside.
When water boils, add a palmful of salt to the water and cook pasta until al dente.
Meanwhile, add garlic to the skillet for a few seconds, then add peas and chicken stock, oregano and pepper. Bring to a boil and let simmer for ten minutes.
Drain pasta and add to the skillet. Add Parmesan and cream and mix until cheese melts. Transfer to a serving platter and top with the frizzled Capicola. Serves 4 - 6.