This intensely flavorful sassy pasta dish is quick and easy to prepare! This recipe is just bursting with flavor from the crispy, salty pancetta, sweetness of sun-dried tomatoes and peppery kale!
12 oz. pasta of your choice
1 small onion, chopped
1/2 pound of pancetta, cubed
3 cloves garlic, chopped
1/4 tsp. red pepper flakes
1/4 cup drained oil-packed sun-dried tomatoes, cut into strips
3 cups of pre-washed baby kale
1 tsp. salt and black pepper
Grated Parmesan cheese
Cook pasta in boiling water until almost tender. Add baby kale, and cook 1 minute. Drain in a colander over a bowl.
While pasta cooks, cook pancetta in a large skillet over medium-high heat until crisp. Remove pancetta from pan and set aside on a paper towel.
Keep pancetta oil in the pan.
Reduce heat to medium-low. Add onions, sun-dried tomatoes, red pepper flakes, and garlic , cook 1 minute, stirring frequently. Add pasta mixture, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with pancetta and cheese.