Penne Alla Boscaiola
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g penne
- 100 g bacon cubes (preferably pancetta)
- 250 g mushrooms, sliced
- 1 clove (s) garlic, finely chopped
- 1 shallot (s), finely chopped
- 200 g peas, frozen
- 50 ml white wine
- 2 tablespoon tomato paste
- 50 ml meat broth
- 150 ml cream
- Thyme, preferably fresh
- Parsley, finely chopped
- salt and pepper
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Put the bacon cubes in a pan and fry them. Add shallots and sauté until translucent. Fry the mushrooms until they turn a nice color. Now add the garlic. Stir in the tomato paste and let it sweat a little. Deglaze with the white wine.
- Stir in the broth and simmer. Pour the cream, add the peas and thyme and simmer gently for 5 minutes. Season to taste with salt and pepper. Finally add the parsley.
- Mix the drained pasta with the sauce and serve. Sprinkle with freshly grated parmesan cheese.
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