Pasta w/ Mushrooms, Tomatoes & Pancetta

Name: Pasta w/ Mushrooms, Tomatoes & Pancetta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 POUND PENNE, ZITI OR GEMELLI; KOSHER SALT AND GROUND BLACK PEPPER; 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL; 4 OUNCES PANCETTA, FINELY CHOPPED; 1 SMALL YELLOW ONION, FINELY CHOPPED; 4 MEDIUM GARLIC CLOVES, MINCED; ½ CUP DRY WHITE WINE; 1 POUND MIXED MUSHROOMS, SUCH AS CREMINI, OYSTER OR STEMMED SHIITAKE MUSHROOMS, TRIMMED AND SLICED; 1 14½-OUNCE CAN TOMATO PUREE (1½ CUPS); ¼ CUP HEAVY CREAM; 1 OUNCE PARMESAN CHEESE, FINELY GRATED (½ CUP), PLUS MORE TO SERVE

3 steps

Prep:5minCook:25min

Don’t use portobello mushrooms for this recipe. Unless the gills are scraped off, their inky color will make the sauce dark and murky. Additionally, portobello caps are too large and thick for sauces like this one.

Updated at: Wed, 16 Aug 2023 19:43:56 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories588.1 kcal (29%)

Total Fat17.6 g (25%)

Carbs82.8 g (32%)

Sugars8.6 g (10%)

Protein22.1 g (44%)

Sodium622.3 mg (31%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 POUNDPENNE

ZITI OR GEMELLI

kosher salt

ground black pepper

1 tablespoonextra-virgin olive oil

4 ouncespancetta

finely chopped

1yellow onion

small, finely chopped

4garlic cloves

medium, minced

½ cupdry white wine

1 POUNDMUSHROOMS

MIXED, SUCH AS CREMINI, OYSTER OR STEMMED SHIITAKE MUSHROOMS, TRIMMED AND SLICED

1 x 14.5 OUNCCAN TOMATO PUREE

¼ cupheavy cream

1 ounceparmesan cheese

finely grated, plus more to serve

Instructions

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain and return the pasta to the pot.

Step 2

Meanwhile, in a 12-inch skillet, combine the oil, pancetta, onion and garlic. Cook over medium, stirring occasionally, until the pancetta is lightly browned and the onion is translucent, 8 to 10 minutes. Add the wine and cook, stirring, until almost evaporated, 1 to 2 minutes. Add the mushrooms and cook over medium-high, stirring occasionally, until the moisture they release evaporates, 4 to 5 minutes. Stir in the tomato puree and ½ teaspoon each salt and pepper. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until lightly thickened, 3 to 4 minutes.

Step 3

Add the mushroom mixture to the pasta in the pot, along with the cream, ½ cup of the reserved pasta water and the cheese. Cook over medium, stirring, until the sauce clings to the pasta, 3 to 4 minutes; add more pasta water as needed so the sauce lightly coats the noodles. Taste and season with salt and pepper. Serve sprinkled with additional cheese.