Indulge in the symphony of flavors with our delectable Penne with Pancetta and Mushrooms. This classic Italian dish tantalizes the taste buds with its rich and savory combination of pancetta, mushrooms, and a creamy sauce. Embark on a culinary journey as we guide you through three irresistible variations of this timeless pasta dish.
Our first recipe, Penne alla Pancetta e Funghi, stays true to the traditional flavors of Italy. Pancetta's salty and smoky notes blend seamlessly with the earthy aroma of mushrooms, while a touch of cream adds a velvety texture to the sauce.
For those who prefer a vegetarian delight, our Penne with Mushrooms and Spinach offers a vibrant and flavorful alternative. Succulent mushrooms and tender spinach create a symphony of textures, while a light and flavorful sauce brings everything together.
Lastly, our Penne with Pancetta, Mushrooms, and Vodka Sauce adds a touch of sophistication to this classic dish. The subtle heat of vodka enhances the richness of the pancetta and mushrooms, while a hint of tomato adds a refreshing acidity.
Each recipe promises a unique and unforgettable culinary experience. Whether you're a seasoned chef or a home cook looking to elevate your pasta game, our Penne with Pancetta and Mushrooms collection has something for everyone. So, gather your ingredients, put on your apron, and let's embark on this delectable journey together!
PENNE WITH MUSHROOM-TOMATO-CREAM SAUCE
Put an authentic Italian pasta dish on your dinner table in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on box. Return to saucepan; keep warm.
- Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
- Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.
Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g
THREE-CHEESE CHICKEN AND MUSHROOM BAKED PASTA WITH PANCETTA
Penne pasta baked with cremini mushrooms, chicken, pancetta and three cheeses: fontina, mozzarella and Parmesan.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved
PENNE WITH PANCETTA AND TOMATO-CREAM SAUCE
Categories Milk/Cream Pasta Pork Tomato Sauté Super Bowl Quick & Easy Basil Bacon White Wine Winter Potluck Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to pancetta drippings and sauté 30 seconds. Add tomatoes with juices, wine, and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve.
PENNE WITH PANCETTA, SAGE, AND MUSHROOMS
This recipe originates from "Geranio" in Alexandria, VA. It is very important to use a high quality beef stock to get the richness in the dish.
Provided by breezermom
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15 to 18 minutes.
- Heat 2 tbsp oil in a large deep skillet over medium-high heat. Add mushrooms; season with salt and pepper. Saute until tender, about 5 minutes. Transfer the mushrooms to a plate.
- Add the remaining 1 tbsp of oil to the skillet. Add the pancetta and saute until the pancetta begins to brown, about 10 minutes. Add the wine reduction, butter, and herbs. Simmer until the liquid thickens slightly, about 3 minutes. Stir in the mushrooms. Season the sauce to taste with salt and pepper.
- Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain the pasta, reserving 1/2 cup cooking liquid.
- Stir the pasta and 1/2 cup cheese into the mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is aldente and the sauce thickens and clings to the pasta, about 5 minutes.Taste, and if necessary, add salt and pepper to taste. Transfer to a large bowl and sprinkle 1/2 cup of cheese over the top.
Nutrition Facts : Calories 565.4, Fat 24.5, SaturatedFat 11.4, Cholesterol 45.2, Sodium 265.9, Carbohydrate 61.1, Fiber 3.5, Sugar 3.6, Protein 18.4
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for pancetta that is firm and has a good amount of fat, and use a variety of mushrooms for a more complex flavor.
- Don't overcrowd the pan: When cooking the pancetta and mushrooms, be sure to give them enough space so that they can brown properly. If the pan is too crowded, the ingredients will steam instead of brown.
- Cook the pasta al dente: Al dente pasta is slightly firm to the bite and has a better texture than overcooked pasta. Be sure to follow the package directions for cooking time.
- Use a good quality olive oil: A good quality olive oil will add flavor and richness to the dish. Look for an extra virgin olive oil that is fruity and has a peppery finish.
- Add a splash of white wine: A splash of white wine will add brightness and acidity to the dish. Use a dry white wine, such as a Sauvignon Blanc or Pinot Grigio.
- Garnish with fresh herbs: Fresh herbs, such as parsley, basil, or oregano, will add a pop of color and flavor to the dish. Chop the herbs finely before adding them to the pasta.
Conclusion:
This penne with pancetta and mushrooms is a quick and easy weeknight meal that is packed with flavor. The combination of salty pancetta, earthy mushrooms, and creamy sauce is sure to please everyone at the table. Serve with a side salad and a glass of your favorite white wine for a complete meal.
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