Ingredients:
1 lb penne pasta
1/8 tsp crushed rosemary
2 pkgs sliced pepperoni, halved
1/2 cup sliced pickled pepper rings (Vlassic Pepperoncinis)
1/2 cup chopped roasted red peppers
3 1/2 cups boiling water
1/2 cup whipping cream
1/2 cup grated Parmesan cheese

Directions:

In a large skillet, layer the pasta, rosemary, pepperoni, & peppers. Add water and bring to a boil. Reduce heat, cover and simmer for about 12 minutes or until pasta is tender. Add cream and Parmesan cheese.

Toss to evenly coat everything.

Serves eight.

Click here for Printable Version

Ingredients:
2 tbsp extra virgin olive oil
1/8 lb. pancetta or priscuttio, chopped
1/2 tbsp rosemary
1 tsp thyme
1 large bay leaf, or 2 dried
1 medium onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
salt & pepper
2 (15 oz) cans Navy Beans, rinsed & drained
1 small can tomato sauce
2 cups water
1 quart chicken stock
1 1/2 cups ditalini noodles
Parmesan cheese
Crusty bread for mopping

Directions:
Heat a deep pot over medium-high heat. Add olive oil and pancetta. Brown the pancetta bits lightly, then add the herbs, garlic & vegetables. Season vegetables with salt & pepper. Saute for about 5 minutes. Add beans, tomato sauce, water, & chicken stock. Raise heat to high and bring soup to a boil. Add pasta. Reduce heat to medium and cook soup, stirring occasionally for about 6-8 minutes or until pasta is done. Remove bay leaf.

Ladle soup into bowls and sprinkle with a generous helping of Parmesan cheese.