Photo: Shiitake and Bacon with Penne Recipe
Ingredients
- 2 strips thick-cut pancetta, diced into 1/2-inch pieces
- 3 1/2 ounces shiitake mushrooms, stemmed and thinly sliced
- 3/4 cup small diced onion
- 1 teaspoon minced garlic
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped chives
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 8 ounces cooked penne pasta
- 2 tablespoons extra virgin olive oil
- Grated Parmesan, for garnish, if desired
Directions
Heat a 12-inch saute pan over medium heat. Add the pancetta to the pan and cook, stirring occasionally, until crispy, about 4 to 5 minutes. Add the mushrooms and onions to the pan and continue to cook until the mushrooms are browned and the onions are soft, 5 to 6 minutes. Add the garlic to the pan and cook until fragrant, about 30 seconds, then add the tomatoes, basil, salt, pepper, pasta and olive oil to the pan. Cook, tossing often, until pasta is thoroughly combined and warmed through, about 5 minutes.
Serve immediately, garnishing with grated Parmesan.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By trufrend
HOUSTON, TEXAS
on January 29, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this recipe last night. I did not have any canned tomatoes, so I used some large red, fresh ones and chopped and sauteed them, following the onions garlic and mushrooms, using a little olive oil in the bottom. I lacked pancetta, so used applewood smoked bacon instead. This was cooked over medium in a seperate pan, and drained on towels . After chopping, I placed it in saute pan with the chopped vegetables. Fresh basil added at the end, makes this dish taste like something from a fine restaurant. I will use this recipe again and next time make some extra to freeze. I will stay with the fresh ripe tomatoes, but will use Emeril's original pancetta to see which ingredient enhances this recipe more. Try this with a green salad, and wine. Yum!
By jimandannkelly
Eliot, ME
on August 26, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This makes great leftovers. It is one of the few meals my two year old will eat.
By hngbc
Bellevue, WA
on March 25, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was really quick and easy to make. Perfect for a weeknight meal.
Read all 7 reviews