Adapted from “Pasta Sfoglia,” by Ron and Colleen Suhanosky with Susan Simon (Wiley). Serves 4-6.
Ingredients
1 cup brown lentils (the authors suggest Castelluccio lentils, available at some specialty Italian grocers)
1 large bay leaf
1 clove garlic, skin on
1 rib celery, cut into 3 pieces
1 carrot, cut into 3 pieces
3 cups water
1/2 cup dry white wine
1 teaspoon kosher salt
1/4 pound pancetta, cut into 1/4-inch dice (you may substitute bacon)
1/4 teaspoon freshly ground black pepper
1 pound good-quality penne
Grated parmesan cheese for garnish, optional
Directions
Add the lentils, bay leaf, garlic, celery, carrot, water and white wine to a large saucepan. Bring to a boil. Turn down to a simmer and cook until lentils are tender, about 30 minutes. Remove from the heat and add the salt. Do not stir. Let sit, undisturbed, so that the lentils absorb the remaining liquid and salt.
Bring a large pot of salted water to a boil.
Add the pancetta to a 10-inch skillet over medium-high heat. Cook, stirring occasionally, until crisp, about 4-5 minutes.
Remove the bay leaf, garlic, celery and carrot from the lentils. Add the lentils, with their liquid, to the pancetta. Add the pepper and taste for salt. You may need to add more.
Add the penne to the boiling water and cook according to package directions. Use a wire-mesh skimmer to remove the penne from the pot and place them directly into the skillet with the sauce. Stir to combine.
Serve immediately with grated parmesan cheese if desired.
