Penne with Bacon and Mushrooms

Boil the pasta in unsalted water, according to pack instructions. Toss the cooked, drained pasta with 1 T (15 ml) olive oil. Season with Pasta Spice. Sauté the bacon in 2 T (30 ml) olive oil until crisp, drain on paper and break into smaller pieces when cold enough to handle. Add the onions, pre-seasoned […]

YOU WILL NEED

  • 400 g penne pasta
  • 6 cups (1½ litres) boiling water
  • olive oil
  • Ina Paarman's Pasta Spice
  • 8 rashers streaky bacon or pancetta
  • 2 medium onions, finely chopped
  • ½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
  • 250 g portobellini or button mushrooms, sliced
  • 1 x 400 ml Ina Paarman's Tomato & Basil Pasta Sauce
  • ¼ cup (60 ml) grated parmesan or pecorino cheese
Method

Boil the pasta in unsalted water, according to pack instructions.

Toss the cooked, drained pasta with 1 T (15 ml) olive oil. Season with Pasta Spice. Sauté the bacon in 2 T (30 ml) olive oil until crisp, drain on paper and break into smaller pieces when cold enough to handle.

Add the onions, pre-seasoned with Green Onion Seasoning, to the remaining bacon fat in the pan. Sauté the onions over medium heat until soft, add the mushrooms and stir-fry together for 1 minute. Add the Pasta Sauce and warm through. Toss the pasta with the sauce.

Top with bacon pieces and grated parmesan. Great with a green salad.

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