a healthy pasta sauce. If you want a vegetarian version just omit the pancetta
1 bunch collard greens (about a pound) washed and chopped
1/4 pound pancetta diced
1 Tbsp olive oil
1 onion diced
28 oz can diced tomatoes
3 cloves minced garlic
1/4 tsp red pepper flakes
fresh ground pepper
1 lb pasts shells or rigatoni
in a large sauce pan bring some salted water to a boil. Add the greens and cook about 15 minuted until tender. drain and set aside
Wipe the pan dry and add the pancetta. cook over medium high heat 5 minutes until starting to brown. add the olive oil and saute the onion 5 minutes until soft. add the garlic and pepper flakes and cook 30 seconds.
pour the tomatoes into the pan. bring to a boil and simmer uncovered 20 minutes
while the sauce is cooking cook the pasta acording to teh package directions. drain,reserving 1/4 cup pasta water
add teh reserved greens to the sauce and let cook 2 minutes.
pour the reserved pasta water into the sauce. add ground pepper to taste.
return the pasta to the pot it cooked in. ass the sauce and stir to mix well.
serve with parmesan cheese