Thursday, July 06, 2006
Pasta for Kelly
Most of the gang out for supper at "The Forks" after Craig's graduation
The restaurant did not have the following recipe........ but they should.........
Very easy........... taken from Food Network, not sure of exact proportions (For once in my life, no real recipe)
Pasta, any shape, but something heavier (penne) works best
Pancetta (Italian bacon) about 1/4 - 1/2 lb
mushrooms (firmer brown mushrooms are ideal)
garlic - 1-2 cloves, minced
canned tomatoes (purists would use Italian Plum tomatoes) 16-28 oz at least
salt, pepper to taste
fresh parsley, basil if you have it....
cream (optional, but highly recommended)
Boil pasta, in salted water.
Saute pancetta (if it is really lean you might need a bit of olive oil) until really crispy, it smells weird, but the end result will be good)... add onion, garlic, mushrooms, saute until onions are soft. Add tomatoes and oregano, salt and pepper..... cook 5-10 minutes or longer until sauce is thick..... If you want to make it super delicious, add some cream (or fat free cream for all you skinny people. in a pinch use milk, but the sauce won't be quite the right consistency)
Drain pasta and add to the sauce, toss to coat it all, sprinkle on the fresh parsley/basil if using and serve....
Oh, one of my favourite restaurants makes a version of this but puts in hunks of the baby mozzarella when spooning it onto the plate.... even MORE delicious....