PENNE PASTA WITH WILTED ESCAROLE

Prep time: 10 minutes Cooking time: 15 minutes Makes 4 servings

1 pound penne pasta 6 ounces pancetta, in -inch cubes 1 to 2 tablespoons olive oil 2 onions, sliced in half-moons teaspoon salt 2 cloves garlic, minced teaspoon crushed red pepper flakes 1 large head leafy escarole, sliced in wide ribbons cup grated Pecorino Romano cheese

Directions: 1. Heat large stockpot of well-salted water to a boil. 2. Add pasta; cook according to package directions until al dente. 3. Meanwhile, heat pancetta in large skillet or Dutch oven over medium-high heat; cook until fat is rendered. 4. Add 1 to 2 tablespoons oil, if needed. 5. Add onions; season with teaspoon salt. Cook, stirring, until completely soft, 12 minutes. 6. Add garlic; cook, 1 minute; sprinkle with the red pepper flakes. 7. Drain the pasta, reserving cup of the pasta water. 8. Return pasta to pot; stir in onion mixture and the escarole. If the dish seems dry, stir in some of the reserved pasta water. 9. Toss with the Romano cheese. Nutritional information per serving: 600 calories, 16g fat, 7g saturated fat, 35mg cholesterol, 93g carbohydrates, 31g protein, 787mg sodium, 14g fiber