Ingredients
- 1 lb penne pasta
- slightly undercooked till not quite al dente and rinsed in cold water
- 2 tablespoons olive oil
- 4 ounces pancetta
- italian bacon diced fine or 4 ounces substitute american bacon
- 2 onions
- julienned thin
- 3 garlic cloves
- chopped fine
- 1 cup roma tomato
- diced
- 12 cup sun-dried tomato
- reconstituted in water
- sliced
- 12 cup dried porcini mushrooms
- reconstituted in water
- sliced
- 18 cup Chardonnay wine or 18 cup sauvignon blanc wine
- 34 cup chicken stock
- 18 cup fresh basil
- grated parmesan cheese
- fontina
- and romano
- salt and pepper
- 1 tablespoon butter
Instructions
- Saute pancetta in olive oil over medium heat until crispy.
- Add onions and garlic and cook till soft, approximately 7 to 10 minutes.
- Add sun-dried tomatoes, mushrooms, and chopped fresh tomatoes.
- Simmer for 2 minutes.
- Add wine and chicken stock; stir till blended and remove from heat.
- Stir in basil.
- Toss mixture with pasta.
- Sprinkle cheeses on pasta and toss again.
- Pour into a buttered casserole dish and cover with foil.
- Bake in a 325 degree oven for 15 minutes or till heated through.
← Back to all recipes