*  Exported from  MasterCook  *
                     Penne With Bacon, Peas and Ricotta
 Recipe By     : Chicago Tribune, '94
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Bacon                            Cheese
                 Main Dishes                      Bobbie - Not Sent
                 Pasta/Noodles                    Peas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         penne
    4      slices        bacon
      1/2  cup           frozen peas
    1      carton        ricotta cheese -- (15 ounce)
                         Generous grinds black pepper
      1/8  teaspoon      salt
 Best cookware: 10-inch skillet; Dutch oven
 Best utensil: Wooden spoon
 Do not cook pasta without thick pot holders!
 This is very easy and very quick. Ricotta cheese, low in fat and
 calories, makes a creamy sauce that crunches from peas and pieces of
 bacon. Penne is a tubular pasta.
 1. Be ready to make the sauce. Have a skillet and the bacon and peas
 ready and convenient to the stove.
 2. Get out a nice-looking bowl or platter for serving the p
 3. Fill a big pot, such as a Dutch oven, two-thirds full of water. Cover,
 put over high heat, and bring to a boil. Set a colander in your clean
 sink. When the water boils with big bubbles, add the penne-slowly, so the
 water keeps on boiling. Cook according to package directions.
 1. While the penne cooks, cut the bacon into 1-inch pieces. Put it in the
 cold skillet. Turn the heat to medium. Fry the bacon until soft. (If
 you've got all your ingredients ready to go, stop and tidy up.)
 2. Pour most of the bacon fat into a tin can (not down your drain!),
 leaving about 2 tablespoons of fat in the pan.
 3. Put the bacon back on medium heat. Immediately add the peas. Stir and
 cook until the peas are shiny green, about 1 1/2 minutes.
 1. Drain the pasta in the colander. Shake the colander to get as much
 water out of the penne as possible.
 2. Put the hot pasta in the serving bowl. Mix in the cheese, then the
 bacon and peas. Add black pepper, but taste for salt before adding any.
 Serve now!
 Copyright Chicago Tribune 1994
 Recipe By: JeanMarie Brownson, Tribune Staff Writer
 Yield: Serves 4
 MC formatting by bobbi744@sojourn.com
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