Capicolian Empire Pasta with Peas

..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.