Pasta with Pancetta & Peas

Ingredients

4oz gluten free pancetta, diced

2-3 garlic cloves, minced

28oz can high-quality crushed tomatoes

4oz mascarpone cheese

4-5 springs fresh parsley, chopped

5-7 fresh basil leaves, torn or jullienne

⅔ cup fresh or frozen peas

parmesan cheese, shaved or grated

olive oil

salt & freshly ground black pepper

10-12 oz fresh or dried gluten free pasta, cooked al dente

Directions

Saute pancetta & garlic in olive oil in a large saucepan over medium high heat. Once the pancetta begins to brown, add the tomatoes, salt & pepper,  followed by the parsley & basil. reduce heat to medium, simmer for 8-10 minutes. (if you haven't cooked the pasta, now's the time.)

Add the mascarpone to the tomato sauce & stir to incorporate. Add the peas & taste the sauce, add more salt & pepper if needed.

Drop the cooked pasta into the simmering sauce, and heat for 2-3 minutes. We like to throw a bit of parmesan in too - stir the pasta so it doesn't stick to the pan.

Serve immediately with more parmesan as garnish.