Mush­room, pancetta and creamy tomato pasta

Pilbara News - - Lifestyle -

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.

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