Penne with Chanterelle Mushrooms, Bacon & Tomatoes
Easy
A robust pasta dish, making the most of autumnal flavours. Courtesy of top blogger Rowena Dumlao-Giardina https://www.apronandsneakers.com/2011/06/penne-rigate-with-chanterelle-mushrooms.htm
PREP IN
10 MIN
COOK IN
45 MIN
SERVE
4
Penne with Chanterelle Mushrooms, Bacon & Tomatoes
Easy
PREP IN
10 MIN
COOK IN
45 MIN
SERVE
4
Introduction
A robust pasta dish, making the most of autumnal flavours. Courtesy of top blogger Rowena Dumlao-Giardina https://www.apronandsneakers.com/2011/06/penne-rigate-with-chanterelle-mushrooms.htm
Ingredients
- 400g penne
- 250g chanterelle mushrooms or any similar mushroom
- 150g streaky bacon, cubed
- 300g cherry tomatoes, halved
- 1/2 onion, chopped finely
- 60ml of red wine
- Bunch of parsley, chopped finely
- extra virgin olive oil
- salt & pepper
- Parmesan, grated
Method
- 1. Cook the pasta according to the packet instructions.
- 2. Meanwhile, fry the onions in a saucepan with extra virgin olive oil. When the onions sizzle, add the bacon and fry until the bacon is golden.
- 3. Add the cleaned mushrooms. Let the liquid evaporate a little bit.
- 4. Add the tomatoes. After about 5 minutes, add the red wine. Cook for about 20 minutes or until the sauce thickens. Season with salt and pepper.
- 5. Add the cooked pasta and toss for about 3 minutes with the sauce. Add the chopped parsley.
- 6. Drizzle with extra virgin olive oil and sprinkle with Parmesan before serving.
