Main Dish

Penne Pasta with Wilted Escarole

1 pound penne pasta

6 ounces pancetta, in 1/4-inch cubes

1 to 2 tablespoons olive oil

2 onions, sliced in half-moons

1/4 teaspoon salt

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1 large head leafy escarole, sliced in wide ribbons

1/2 cup grated Pecorino Romano cheese

Heat a large stockpot of well-salted water to a boil. Add the pasta; cook according to package directions until al dente.

Meanwhile, heat the pancetta in a large skillet or Dutch oven over medium-high heat; cook until fat is rendered. Add 1 to 2 tablespoons oil, if needed. Add the onions; season with salt. Cook, stirring, until completely soft, 12 minutes. Add garlic; cook, 1 minute. Sprinkle with the red pepper flakes.

Drain the pasta, reserving 1/2 cup of the pasta water. Return pasta to the pot; stir in the onion mixture and the escarole. If the dish seems dry, stir in some of the reserved pasta water. Toss with the Romano cheese. Makes 4 servings.

Per serving: 600 calories, 16 g fat, 7 g saturated fat, 35 mg cholesterol, 93 g carbohydrates, 31 g protein, 787 mg sodium, 14 g fiber.