Ingredients

• Penne rigate – 14 oz (400 g)
• Smoked pancetta – 8 oz (220 g), diced
• Yellow onion – 1 medium, finely chopped
• Mixed fresh mushrooms – 1 ½ lbs (700 g), chopped
• Tomato purée (passata) – ¾ cup (200 g)
• Cooking cream or heavy cream – ¼ cup (50 ml)
• Fresh parsley, finely chopped – to taste
• Grated Parmigiano Reggiano – to taste
• Salt – to taste
• Black pepper – to taste

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Instructions

Step 1 – Brown the Pancetta

Place diced pancetta in a skillet and cook over medium heat until crispy. No extra fat needed.

Step 2 – Add the Onion

Stir in the chopped onion and cook until softened.

Step 3 – Prepare the Mushrooms

Clean and chop the mushrooms into small pieces.

Step 4 – Cook the Mushrooms

Add mushrooms to the skillet. Season with salt and pepper. Cook until softened.

Step 5 – Add the Tomato Purée

Pour in the passata. Simmer for 10 minutes on low heat.

Step 6 – Add the Cream

Stir in the cream and cook for another 10 minutes until the sauce thickens.

Step 7 – Boil the Pasta

Cook penne in salted boiling water until al dente. Drain.

Step 8 – Combine Pasta and Sauce

Transfer pasta into the skillet and toss well.

Step 9 – Finish with Parsley and Parmigiano

Add chopped parsley and plenty of grated Parmigiano Reggiano. Mix and serve hot.