Save It
Rate It
Email It
Print ItSimilar Recipes
Ingredients
For 4 Person(s)
For the Pasta:
- 2 tablespoons extra virgin olive oil
- 1 small onion, cut into a 1/4 inch dice
- 10 ounces baby Portobello mushrooms, sliced
- 1 ounce dried Porcini mushrooms (optional)
- 4 ounces Pancetta, cubed
- 1/2 cup passata
- 1/4 cup plus 3 tablespoons heavy cream
- 1/4 grated Parmigiano Reggiano cheese
- 2 tablespoons fresh parsely, chopped
- salt and pepper as desired
- 1 pound dried penne pasta
ADVERTISEMENT
Directions
- Place the dried porcini mushrooms in warm water and soak for about 20 minutes. Scoop the softened mushrooms out of the water and chop them coarsely. Set aside.
- Put a large skillet over a medium flame and heat the oil. Add the onion, portobello mushrooms, porcini and pancetta to the pan. Cook until they onion is soft and the pancetta is crisp, about 5-8 minutes.
- Add in the passata and a pinch of salt. Cook for 5 minutes and add in the cream. Bring to a boil and add in the cheese and parsley.
- Drop the pasta into salted boiling water and cook until al dente. Drain and add the pasta to the sauce. Cook over medium-high heat for 1-2 minutes. Serve immediately in warm bowls.
Advertisement
