Mushroom, pancetta and creamy tomato pasta
Preparation: 8 minutes Cooking: 20 minutes Serves: 4 Ingredients 2 tbsp olive oil 1 medium, brown onion, finely chopped 150g sliced pancetta, roughly chopped 2 garlic cloves, crushed 500g button mushrooms, sliced 3 cups (750ml) tomato pasta sauce
1⁄ cup chicken stock
2 400g dried pappardelle or fettuccine pasta 1⁄ cup thickened cream
2 1⁄ cup flat-leaf parsley, roughly chopped
Method Heat oil in a large frying pan over medium heat. Add onion, pancetta and garlic. Cook, stirring often, for 3 minutes until onion is tender. Add mushrooms. Cook, stirring often, for 5 minutes. Stir in pasta sauce and stock. Cover and bring to the boil. Reduce heat to low, partially cover and simmer for 10 minutes. Meanwhile, cook pasta in a large saucepan of boiling water following packet directions until al dente. Drain. Stir cream and parsley into mushroom mixture. Season with salt and pepper. Simmer for 1 minute. Serve with pasta.