Pasta
1 pint grape tomatoes halved
1 garlic clove thinly sliced
1 tablespoon olive oil
2 cups rotini
1/3 cup freshly diced pancetta
1/2 lb. fresh rapini
1/4 teaspoon red chili flakes
1/3 cup shaved parmesan cheese
Preheat oven to 325°F. Spread out tomato slices and garlic on a baking sheet. Drizzle with olive oil and roast for 45 minutes. Set aside.
Bring a large saucepan of salted water to a boil and cook rotini as per package instructions. Meanwhile saute pancetta in a small skillet on medium-low until meat becomes crisp and releases its fat. Drain on a paper-towel-lined plate.
Add chopped rapini to pasta for last 2 minutes of cooking. Reserve 1 cup of pasta cooking water, then drain rapini and pasta and return to saucepan.
Add roasted tomatoes and their oils (but not the garlic which should be discarded) and pancetta to sauce pan, along with the chili flakes. If mixture looks dry, add reserved cooking water bit by bit until desired consistency. Add parmesan, toss to combine and serve with a crisp green salad.