I’ve been in a pasta rut lately, but thanks to the latest issue of Better Homes and Gardens, I rediscovered the technique of making a pan sauce to give my tired old pasta a new twist and a boost in flavor.  This pan sauce is full of bold color and taste , made with bacon, mushroom, chard, and ricotta. Orecchiette, the oval-shaped pasta from the southern Italian region of Puglia, is a good choice for this dish because its slight bowl shape is perfect for catching the cheesy sauce which has a slight hint of spice from crushed red pepper flakes and nutmeg.  The orecchiette’s edges are thicker than it’s center for some added texture. Continue reading →