Rustic Penne & Shrimp Pasta in a Parmesan & Red Pepper Cream Sauce

An entertaining worthy make-ahead meal

1 pound of Camppanelle pasta

2 tablespoons of sea salt

1/4 pound of pancetta, thickly sliced and diced into cubes
   (or use 1/2 a package of Trader Joe's--what I did)

2 tablespoons of olive oil

1 pound of shrimp, peeled

6 cloves of garlic

1 teaspoon of rosemary

1/4 cup of roasted red peppers, sliced

1/4 cup of white wine

2 cups of cream

1 cup of parmesan cheese

1 teaspoon of cracked pepper

parmesan cheese

fresh thyme or rosemary

Add sea salt to a large pot of water and bring to a boil.

Meanwhile, in a large saute pan, brown the pancetta. Cook for 4-5 minutes on medium high until brown, then add olive oil and shrimp. Cook for 1 minute, then add garlic.  Turn down heat to a low simmer.

Deglaze the pan by pouring in the white wine and stirring to bring off the browning on the pan. This will add great flavor to the sauce.

Add cream, red peppers and rosemary.  Simmer on medium low until the cream thickens slightly, about 5-6 minutes.  At this point, add the pasta to the boiling water and cook for 6 minutes - under-cooking it so when it bakes it will not be too done.  After sauce has simmered, remove it from the heat and add Parmesan cheese.

When pasta is done, strain it from the water and add it to the pan without rinsing.  Toss together with the sauce and season with pepper and sprinkle with Parmesan cheese.