Penne Boscaiola

Penne Woodsman Style with Mushrooms and Pancetta

Serve 2-3 

Ingredients:

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½ pound Penne Rigate cooked according to package directions

3 tablespoons extra virgin olive oil

3 garlic cloves sliced

½ cup of chopped onion

4 ounces Fortuna’s pancetta, diced

8 ounces fresh mixed mushrooms, sliced

1 can peeled whole San Marzano tomatoes, drained

½ cup sun dried tomatoes

4 tablespoons Muttti tomato paste

Kosher salt and freshly ground black pepper to taste

Freshly grated Parmigiano-Reggiano cheese

¼ cup minced fresh parsley

In a large skillet combine olive oil, garlic and onion on medium heat for 3 to 4 minutes. Add pancetta and cook for 3 to 4 minutes.

Add both the dried and fresh mushrooms and cook for 3 to 4 minutes. Add the tomatoes and tomato paste, salt and pepper, and bring to a boil. Reduce heat and simmer for 5 minutes.

Remove, toss with pasta, and top with cheese and parsley.