Recipe(tried): Bow Tie Pasta with Pancetta and Peas in Roasted Garlic Cream Sauce

Hey Peg.. Try this..I hope it will be like something you tried at cheesecake factory

BOW TIE PASTA WITH PANCETTA
AND PEAS IN ROASTED GARLIC CREAM SAUCE

1/2 pound bow tie pasta
2 tablespoon olive oil
2 to 3 slices of Pancetta, chopped in small pieces
1/2 cup chopped onions
1/2 cup button mushrooms
1/2 cup chopped roasted red peppers
1/2 cup seeded and chopped tomatoes
1 cup milk
1/2 head roasted garlic paste
3 oz cream cheese
1/2 cup grated parmasean cheese
2 fresh sage leaves, chopped fine
salt and black pepper (according to taste)
1/2 cup frozen green peas, thawed

Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.

Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take panchetta out (leave oil in the pan) of pan and set aside.

Add onions to the skillet and carmalize them over low to medium heat.

Add mushrooms to carmalized onions and increse the flame to medium high. Saute the mix for about 30 seconds.

Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.

Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.

Add cream cheese and parmasean to the mix and mix well...let it simmer until cream cheese, garlic, and parmasean is mixed well into milk forming smooth sauce.

Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.

Add panchetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

I have not tried the dish at cheese cake factory but my recipe seems to be pretty close to what you are looking for..let me know how it turns out...

mel