Penne Gianni Rodolfo

Summary

Ingredients

• 500 g penne
• 150 g bacon, cubes
• 30 g butter
• 3 tablespoon olive oil, cold-pressed
• 2 large onions, peeled and finely chopped
• 2 cloves garlic, finely chopped or pressed
• 1 can tomato paste (or 4 heaped tablespoons from the tube)
• 150 ml red wine, heavy (e.g. Chianti, Rioja or a Cabernet Sauvignon, etc.)
• 2 cans tomato (s) (or kg fresh), peeled, quartered and pitted
• 0.33 peperoncini, cut lengthways, pitted and cut into fine strips
• 1 teaspoon sugar
• 1 cube meat stock or 2 teaspoons bouillon granules
• 150 g mushrooms, brown, cleaned, sliced
• 12 slices ham cooked, cut into narrow strips
• 200 g canned tuna, drained and torn with two forks
• 1 cup crème fraîche
• 150 g Parmesan or Sbrinz, freshly rated
• 1 bunch basil leaves in strips (2 stems for decoration)
• 0.5 ½ bunch oregano, fresh (or 1 teaspoon dried), leaves plucked and chopped
• 0.5 ½ bunch thyme, fresh (or 1 teaspoon dried), leaves plucked and chopped
• Salt and pepper, from the mill

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Instructions

1. Fry the diced bacon in a large saucepan without adding olive oil or butter. Reduce the heat, add the butter and olive oil. Steam the onions together with the garlic until translucent. Move the onion, garlic and bacon mixture to the side in the saucepan and roast the tomato paste on the bottom of the pan (it may turn brown, but not black, otherwise it will be bitter). Deglaze with the red wine, add the pelatis (or tomatoes) and stir. For the time being, add a few strips of peppercorns (you can still season them). Add the sugar and the crumbled meat bouillon cubes and cover and let stand on the lowest heat for at least 1 hour (the longer the better). Stir from time to time.
2. Cook the penne in a large saucepan in plenty of salted water until al dente. 15 minutes before serving, add the crème fraîche and the parmesan to the tomato sauce and stir. Pick up the drained tuna with two forks and add. Mix in the mushrooms, the ham strips and the spices (basil, thyme, oregano), 1/2 teaspoon salt and strong pepper from the mill and stir. Season to taste and, if necessary, add seasoning.
3. Arrange the penne on preheated plates and pour plenty of sauce on top. Decorate with 2-3 basil leaves. A fresh, crispy French white bread (baguette) is enough and of course a strong red wine.
4. The sauce is enough for at least 8 people. You can freeze half of the sauce without any problems.

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