Pancetta Anaheim Farafalle

My computer crashed a month ago, so I haven't been posting (Norton Anti-Virus is not worth the money and the "Trojan Horse" sneaked passed its guard... bastards owe me $75), but I have still been cooking! Damnit.

So here is a recipe inspired by the "Silver Spoon" with a tomato cream based sauce flavored with the salty goodness of Pancetta bacon and the Southwestern bite of Anaheim Chiles.

You need:

-12 slices (roughly a packet) of Pancetta, chopped

-4 Anaheim Chiles chopped

-1/2 Cup Half and Half Cream

-3 fresh tomatoes, chopped and peeled.

-Salt/Pepper

-1/2 Box Farafalle/"Bowtie Pasta"

-Grated Parmesean Cheese

-Crushed Chile Flakes

-1Tbs Olive Oil

Start by cooking your Pancetta in the olive oil on medium heat in a sauce pot; Pancetta is an Italian bacon and will emit some of its own fat, but it will quickly burn if the oil is too hot so keep a close eye on it! Toss in your chopped Anaheims and heat the whole mixture another five minutes. Throw in your tomatoes and turn the heat to low, after the tomatoes have come to a boil, cover and let this mixture simmer another 25 minutes. Salt accordingly and stir the mixture so that it doesn't burn (like I let it do *cough *cough). Meanwhile boil your pasta until it is "al dente." Once the tomatoes, Pancetta, and Anaheims have cooked, add your cream without letting it come to a boil; the sauce should thicken within another five minutes. Mix the pasta in the cream sauce and garnish with Parm and Chili Flakes.

Side note on "al dente," don't freak out about the Italian name, all it means is "to the the tooth" or firm to the tooth. Don't cook the hell out of it, Aunt Margie I'm talking to you.