Sun Dried Tomato Pasta
|Olive oil||2 Tablespoon|
|Pancetta/Substitute american bacon||1⁄4 Pound, diced fine (Italian Bacon, 113 Gram)|
|Onions||2 , julienned thin|
|Garlic||3 Clove (15 gm), chopped|
|Roma tomatoes||1 Cup (16 tbs), diced|
|Oil packed sun dried tomatoes||113 Gram, drained and sliced (1/2 Cup)|
|Dried porcini mushrooms||113 Gram, reconstituted in water, drained and sliced (1/2 Cup)|
|Chardonnay/Sauvignon blanc||2 Tablespoon|
|Chicken stock||180 Milliliter (3/4 Cup)|
|Chopped basil||2 Tablespoon|
|Grated parmesan cheese||42 Gram (1/2 Cup)|
|Grated fontina cheese||42 Gram (1/2 Cup)|
|Grated romano cheese||42 Gram (1/2 Cup)|
|Penne pasta||1 Pound, slightly undercooked (not quite al dente) and rinsed in cold water (450 Gram)|
Preheat oven to 325°F (160°C).
Saute pancetta in olive oil over medium heat until crispy.
Add onions and garlic and cook till soft, approximately 7 to 10 minutes.
Add sun-dried tomatoes, mushrooms, and chopped fresh tomatoes.
Simmer for 2 minutes.
Add wine and chicken stock; stir till blended and remove from heat.
Stir in basil.
Toss mixture with pasta.
Sprinkle cheeses on pasta and toss again.
Pour into a buttered casserole dish and cover with foil.
Bake in oven for 15 minutes or till heated through.