Sun-Dried Tomato, Mushroom, Rosemary and Pancetta Cream Sauce (adapted from Sur La Table) Recipe (serves 3)
- Dice 4 oz of pancetta, mince 2 small shallots and 3 cloves of garlic. Chop rosemary leaves from 1 stem of rosemary and chop 1/3 cup of drained sun-dried tomatoes. Clean 4 oz of mushrooms
- Cook pancetta over medium low heat for 8 minutes until crispy and remove to a paper-towel lined plate
- If necessary, add some olive oil to the pan, and cook the garlic and shallot over medium heat for 3-4 minutes
- Add the mushrooms to the pan and cook until they have released their juices and the juices have evaporated, about 5-8 minutes. Season with salt and pepper
- Add the rosemary and sun dried tomatoes, increase the heat to medium high. Add a little over 1/2 cup of dry white wine, bring to a boil, then add a little over 1 cup of heavy cream, bring to a boil and reduce heat to a simmer for about 8-10 minutes
- Add the cooked pancetta and season with salt and pepper if necessary
- Meanwhile cook 3/4 lbs of penne until short of al dente, and add the pasta to the same pot as the sauce to finish cooking
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