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Penne with Mushrooms and Pancetta (
Penne Alla Gigi
)
(23)
Rate this recipe
Preparation
10 min
Cooking
20 min
Servings
4
Nut-free
Egg-free
Categories
Ingredients
4 oz (115 g) pancetta, diced
½ lb (225 g) white mushrooms, quartered
4 garlic cloves, finely chopped
1 tbsp (15 ml) tomato paste
½ tsp dried oregano
¼ tsp red pepper flakes
1 can (14 oz/398 ml) diced tomatoes
½ cup (125 ml) 15% cooking cream or 35% cream
½ cup (35 g) Parmesan cheese, freshly grated, plus more for serving
¾ lb (340 g) penne
Preparation
In a large non-stick skillet over medium-high heat, brown the pancetta for 3 minutes. Add the mushrooms and cook for another 8 minutes or until nicely browned. Season with pepper.
Add the garlic, tomato paste, oregano and red pepper flakes to the skillet. Cook for 1 minute while stirring. Add the tomatoes and cream. Reduce the heat and simmer for 5 minutes. Add the Parmesan. Adjust the seasoning.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside ¾ cup (180 ml) of the cooking water. Drain the pasta.
Add the pasta to the skillet of sauce and toss to coat well. Add the reserved pasta cooking water to thin out the sauce, as needed.
Serve the pasta in shallow bowls. Sprinkle with more Parmesan. Serve immediately.
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