1 pound rigatoni
8 ounces pancetta, diced
1 large shallot, thinly sliced
2/3 cup Marsala wine
8 ounces cooked chestnuts, quartered
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
salt and black pepper, to taste
1. Cook the pasta in salted water according to directions, until al dente.
2. In a large skillet over medium-high heat, add pancetta. Cook 3-4 minutes, or until browned and crisp. Add shallot and cook 2-3 minutes, until tender. Add Marsala wine; cook for 2 minutes. Add chestnuts, herbs, and salt and pepper.
3. Drain the pasta and add to the skillet. Toss until well coated. Taste and adjust seasonings as necessary. Garnish with additional fresh herbs, if desired.
Recipe created by Susan Russo of Food Blogga.