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How to make it

  • Heat heavy skillet over medium heat.
  • Put pancetta pieces into the skillet and toss them around for a few minutes, until fat renders and pancetta is lightly browned
  • Add shallots and garlic and saute until translucent and fragrant, about 2-3 minutes.
  • Add thyme sprig and chard, saute for another 3-4 minutes until chard is wilted and releases juices.
  • Add roasted peppers, saute another 1-2 minutes.
  • Add stock and chopped tomatoes, stir well, reduce heat and let the mix simmer for about 5-6 minutes or so, until flavors are all well blended.
  • Add salt and pepper to taste.
  • Discard thyme sprig
  • Pour in cream, a little bit at a time (but no more than a cup) into the sauce and stir, until it reaches your desired color. I like it bright orange. Don't overdo cream, better err on the lesser side.
  • Sprinkle some dry basil flakes over, heat through and simmer for a minute. Turn off the heat
  • Drop pasta into the sauce, stir gently, grated parmesan is optional.

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