Penne with Mushroom-Tomato-Cream Sauce
2 2/3 cups penne pasta (8 oz)
3 oz pancetta or 4 strips bacon, chopped*
1 tablespoon olive oil
2 cloves garlic, finely chopped
8 oz crimini mushrooms, sliced
1 can (28 oz) Muir Glen® organic crushed tomatoes with basil
1/2 cup whipping cream
2 cups packed fresh baby spinach
Just 30 minutes, and this pasta dinner can be on your table. Add slices of crusty French bread to complete the meal.
Preparation & Directions
Cook and drain pasta as directed on box. Return to saucepan; keep warm.
Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in cream; heat just until hot. Stir in pasta.
Add spinach, toss until spinach is wilted. Sprinkle individual servings with pancetta.
*If using bacon, omit olive oil and use bacon drippings to cook garlic and mushrooms.
High Altitude (3500-6500 ft): No change.
After adding the cream, be sure the mixture does not boil, because overheating can cause curdling.
We recommend using organic ingredients where available. For more information see Why Organic?