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.
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By jimandannkelly
Eliot, ME
on August 26, 2009
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This makes great leftovers. It is one of the few meals my two year old will eat.
By hngbc_3575279
Bellevue, WA
on March 25, 2009
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This was really quick and easy to make. Perfect for a weeknight meal.
By Piggypie
kirkland
on March 21, 2009
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This recipe is excellent. I agree with previous comment, this recipe turns out like something you could order from a restaurant, but it's quite easy to make at home. I doubled the recipe and froze the leftovers for another day. Make sure you use a large saucepan with high sides as the tomatoes will splash a little. I bought a slab of pancetta from the Italian grocery store, so I ended up using about 1/2 lb for my doubled recipe. Good amount but I would cut the chunks smaller next time or use bacon as I prefer the taste. My pancetta was also not fatty enough so I had to add extra vegetable oil to the pan before I added the onions or shiitakes. I didn't know what to do with the chives though so I omitted it altogether; is it just a garnish? I also halved the amount of EVOO (2 tbsp for the doubled recipe and this was perfect. Would definitely make again!
Read all 6 reviews