PENNE WITH PEAS, MUSHROOMS AND ROASTED RED PEPPERS

SERVES 4

Another great and easy pasta. If you can't get pancetta, you could omit it or substitute regular bacon, but the flavor will be different. See the Cooking Tips page for how to roast the peppers.

INGREDIENTS

4 tablespoons olive oil

2 tablespoons butter

4 ounces diced pancetta

1-1/2 cups chopped onions

8 ounces cremini mushrooms, coarsely chopped

3 large cloves garlic, finely chopped

1/2 cup dry white wine

2 cups frozen peas

1/2 cup chopped roasted red peppers

Salt and pepper to taste

3 tablespoons chopped fresh basil

1 pound penne rigate, or similar pasta

Freshly grated Romano cheese

Heat a large sauté pan over medium-high heat. Add the oil and butter; heat. Add the pancetta and sauté until lightly browned. Add the onions and mushrooms. Sprinkle lightly with salt and pepper. Sauté until softened. Add the garlic and sauté one more minute. Pour in the wine. Add the peas, peppers, salt and pepper. Cover and cook just until the peas are hot. Add the basil.

Meanwhile, cook the pasta according to package directions for al dente. Drain, leaving just a little of the pasta water. Pour both into the hot sauce and toss well. Let set over medium heat about 5 minutes, tossing occasionally. Serve immediately, passing the cheese separately.

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