In a sauce pan over medium heat add the oil and the pancetta. Cook stirring well until the pancetta starts to brown, about two minutes. Next you will add the onion, carrot, celery and sugar, stirring well cook for two to

Bring a pot of water to boil. Then add the pasta and cook three minutes less than the directions given on the package. (We will finish cooking the pasta in the sauce.) In a large sauté pan, add the olive oil

Add the olive oil to the pan and cook over medium heat. Add the red pepper flakes. Add the garlic and cook stirring well for one minute. Add the onion, carrot, the optional celery leaves and celery and cook two more minutes while

Bring the water to boil in a pasta pot and cook the pasta per the directions on the package. I like to slightly undercook the pasta by one or two minutes to make it “al dente”. While the pasta is cooking,

Once the puff pastry sheets have thawed, take them out of the package and using a biscuit cutter, cut the sheets into six rounds of approximately four inches each. In a nonstick sauce pan over medium high heat add the butter,

Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a twenty to thirty degree angle to the cutting board so that you slice the breasts on the bias. You will end up with oval