The bronze-cut Zucca pasta from Sfoglini is the perfect shape for capturing sauce for every bite you take. The addition of crispy bacon and freshness of green peas is the perfect combo for a recipe that you’ll want to make on a regular basis!
- Heat 6 quarts of salted water and bring to a boil, add Sfoglini Zucca and cook 5-8 minutes.
- While waiting for the water to boil, sauté the bacon in a large skillet over medium heat. Once the bacon starts to brown, drain a bit of the fat and add the onions, leaving just enough fat to cook the onions. Cook bacon and onions another 2-3 minutes, then add the tomato sauce and cook for another 2-3 minutes. Reduce the heat slightly then add the peas.
- Drain the Zucca when it is slightly al dente and add to sauté pan with a splash of pasta water. Use extra virgin olive oil (approximately a tablespoon) to thin out the sauce (and more pasta water if necessary). Divide the pasta among 6 serving bowls and season with salt and pepper and grated parmesan cheese.
- Serves 6