Tuesday, December 11, 2012

Sundried Tomato, Mushroom & Pancetta Pasta

The other night I made something new for dinner that wasn't soup!  It was this pasta that I'm now in love with.  I kept patting my own back and tooting my own horn (as I was eating) about how amazing this combination of flavors was.  I hope you love it like I did!

Sundried Tomato, Mushroom & Pancetta Pasta (serves 4)
adapted from foodie-girl.com

8 oz spaghetti
4 oz pancetta, diced (TJs sells it this way)
1/2 cup diced onion & shallots (also from TJs - already diced)
2-3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/2 tsp. dried thyme
1 1/2 cups sliced shiitake mushrooms
1/2 cup white wine
1 cup cream
1/4 cup julienne sliced sun dried tomatoes (not packed in oil)
salt and pepper to taste

Bring a large pot of water to boil for the spaghetti.  In a large sauté pan, brown the pancetta until crispy.  Remove with a slotted spoon onto a paper towel lined plate.  In the same pan, add the onion & shallots. Saute until the onions are soft.  Add the red pepper flakes, garlic, thyme and stir for one minute until fragrant.  Add the mushrooms along with some salt and pepper.  Saute for 2-3 minutes until the mushrooms begin to soften.

Add the white wine and stir, scraping the pan with your spoon to break up anything stuck to the bottom.  Bring to a boil and let the wine cook off until only a couple of tablespoons remain (about 5 minutes).  I tried to time it so that the pasta was cooking about this time.  You can turn the pan off the heat if you need to until the spaghetti gets going.

Add the cream.  Let the sauce slowly simmer, keeping an eye on the heat so the cream doesn't boil.  Add the sun dried tomatoes.  Add back the pancetta.  Taste the sauce and add salt and pepper to taste.  Reserve about a cup of the cooking liquid from the spaghetti.  Drain the spaghetti.  Add a little of the cooking liquid to the sauce if you need it to get it the right consistency.  I added about 2-3 tablespoons.  Add the spaghetti to the sauce and toss.

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