This week, say “yes” to a one-pot, made in collaboration with Classico. To make it, boil the pasta in a savoury mix of rosé sauce and chicken broth, and then add pancetta and sautéed mushrooms for a rich and woodsy flavour. Add cheese, bake in the oven and you’ve got a traditional Italian dish made easy.
Back to SchoolBudget RecipesCheeseFlavours of FallMain DishesMushroomsPastaPorkRecipes from the « Rentre colorée! » ("A Colourful Back-to-School!") IssueWeekday Recipes
Ингредиенты
- 4 oz (115 g) pancetta, diced
- 2 tbsp (30 ml) olive oil
- 1/2 lb (225 g) white mushrooms, quartered
- 4 garlic cloves, finely chopped
- 1 tbsp (15 ml) tomato paste
- 3 cups (750 ml) chicken broth
- 1 jar (410 ml) store-bought rosé pasta sauce
- 12 lasagna noodles, coarsely broken
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated
- 6 oz (170 g) mozzarella cheese, coarsely chopped
- Basil leaves (optional)
Инструкция
- In a large ovenproof skillet over medium-high heat, brown the pancetta in half of the oil (1 tbsp/15 ml) for 3 minutes. Add the mushrooms and continue to cook for 8 minutes or until nicely browned. Season with pepper. Set aside on a plate.
- In the same skillet, cook the garlic and tomato paste in the remaining oil for 1 minute while stirring. Add the broth, rosé sauce and pasta. Season with salt and pepper. Mix well. Bring to a boil. Cover and simmer for 12 to 15 minutes or until the pasta is al dente, stirring often. Remove from the heat.
- With the rack in the upper third, preheat the oven to broil.
- Remove the lid from the skillet. Gently stir in the Parmesan and half of the mushroom-pancetta mixture. Add more broth to thin out the sauce as needed.
- Top the pasta with the mozzarella and remaining mushroom-pancetta mixture. Transfer to the oven and broil for 3 minutes or until the cheese is golden. Let sit for 5 minutes before serving. Sprinkle with basil leaves.
