- 4
4/5
(1 Votes)
Ingredients
- 1 Ib penne
- 3 Tbsp grapeseed oil for sauteing
- 1/2 cup pancetta or prosciutto, small dice (for pancetta freeze and then dice)
- 1 Tbsp minced garlic
- 2 cups sliced mixed mushrooms, shitake and white button or a medley
- 1/4 to 1/2 cup white wine for deglazing
- 1/2 cup sweet peas (could use asparagus and/or cherry tomatoes)
- 3 cups Alta Cucina tomato sauce (see below)
- 1-1/2 cups heavy cream (can substitute marscapone for cream)
- Salt and pepper to taste
- Parmigiano cheese to taste
- 3 Tbsp basil chiffonade
Preparation
Step 1
Cook the penne in boiling salted water as directed on package.
In a large saute pan, heat 3 tablespoons grapeseed oil over medium
high heat. Saute the pancetta until lightly golden. Add mushrooms and saute about a minute then add garlic, saute for about 1 minute. Deglaze pan with white wine. Add the tomato sauce, heavy cream (or marscapone)and simmer for 2 to 3 minutes. Season with salt and pepper. When sauce is nappe, add the cooked pasta, toss in peas and a pinch of grated Parmigiano and toss thoroughly to coat all pasta. Add basil, toss again and served.
Can also us e asparagus and/or arugula
Also any pasta works