Penne Pasta with Peas, Mushrooms and Roasted Red Peppers
Serves 4 to 6
This is another quick, easy and delicious Italian-inspired pasta recipe. If you cannot get pancetta, an Italian cured bacon usually found in the deli department, you can substitute regular bacon. The flavor will be different since American bacon is smoked, but just as good. Omit it entirely for a vegetarian dish. Use store-bought roasted red peppers or make your own. See the link in the similar and related recipes for instructions.
- 4 tablespoons olive oil
- 2 tablespoons butter, preferably unsalted
- 4 ounces diced pancetta (see comments above)
- 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 (can use Parmesan)
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. Season lightly with salt and pepper. Sauté until softened. Add the garlic and sauté one more minute. Pour in the wine. Add the peas, peppers, additional salt and pepper. Cover and cook just until the peas are hot, about 2 minutes. Add the basil.
Meanwhile, cook the pasta according to package directions for al dente. Drain, reserving a little of the pasta water. Add the pasta to the hot sauce and toss well, adding the reserved cooking water as needed for moisture. Let set over medium heat about 2 minutes, tossing occasionally. Serve immediately, passing the cheese separately.