Sun Dried Tomato Pasta Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Pancetta | 1/4 pound, diced | |
| American bacon | ||
| 2 onions, julienned thin | ||
| Garlic | 3 Clove (5gm), chopped | |
| Roma tomatoes | 1 Cup (16 tbs), diced | |
| Sun-dried tomatoes | 1/2 Cup (16 tbs), Sun-dried | |
| Dried mushrooms | 1/2 Cup (16 tbs), reconstituted | |
| 2 tablespoons Chardonnay or Sauvignon Blanc | ||
| Chicken stock | 3/4 Cup (16 tbs) | |
| Basil | 2 Tablespoon, chopped | |
| Grated parmesan | 1/2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Penne pasta | 1 pound, rinsed | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 325°F (160°C).
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 oven for 15 minutes or till heated through.
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 oven for 15 minutes or till heated through.
Chef
