Name: Sun-Dried Tomato Pasta
Yield: 4 servings
Ingredients: 1 lb penne pasta, slightly undercooked till not quite al dente and rinsed in cold water; 2 tablespoons olive oil; 4 ounces pancetta, italian bacon diced fine or 4 ounces substitute american bacon; 2 onions, julienned thin; 3 garlic cloves, chopped fine; 1 cup roma tomato, diced; 12 cup sun-dried tomato, reconstituted in water, sliced; 12 cup dried porcini mushrooms, reconstituted in water, sliced; 18 cup Chardonnay wine or 18 cup sauvignon blanc wine; 34 cup chicken stock; 18 cup fresh basil; grated parmesan cheese, fontina, and romano; salt and pepper; 1 tablespoon butter

Servings: 4 persons

1 lb penne pasta, slightly undercooked till not quite al dente and rinsed in cold water
2 tablespoons olive oil
4 ounces pancetta, italian bacon diced fine or 4 ounces substitute american bacon
2 onions, julienned thin
3 garlic cloves, chopped fine
1 cup roma tomato, diced
12 cup sun-dried tomato, reconstituted in water, sliced
12 cup dried porcini mushrooms, reconstituted in water, sliced
18 cup Chardonnay wine or 18 cup sauvignon blanc wine
34 cup chicken stock
18 cup fresh basil
grated parmesan cheese, fontina, and romano
salt and pepper
1 tablespoon butter

1
Saute pancetta in olive oil over medium heat until crispy.
2
Add onions and garlic and cook till soft, approximately 7 to 10 minutes.
3
Add sun-dried tomatoes, mushrooms, and chopped fresh tomatoes.
4
Simmer for 2 minutes.
5
Add wine and chicken stock; stir till blended and remove from heat.
6
Stir in basil.
7
Toss mixture with pasta.
8
Sprinkle cheeses on pasta and toss again.
9
Pour into a buttered casserole dish and cover with foil.
10
Bake in a 325 degree oven for 15 minutes or till heated through.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sun-Dried Tomato Pasta

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