Pancetta Penne

Among the people who have influenced my cooking are the fabulous staff at Lesley Stowe Fine Foods. Our team was very much a family, and we stopped every day to have lunch together: to get the chance to sit down and talk, and - of course - to cook for each other. Our head pastry chef at the shop knew how to cook pasta the Italian way, and it was always a popular day when April was at the stove. This is my version of her most requested dish. Simple, delicious and comforting - a perfect mid-week supper!

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  • 8 oz (225 g) pancetta, cut in ½ x ¼ inch (1.2 x .6 cm) strips

  • 2 Tbsp. (30 mL) extra virgin olive oil

  • 8 small cloves garlic, slivered lengthwise

  • 4 small shallots, slivered lengthwise

  • ½ tsp. (2.5 mL) finely chopped fresh rosemary

  • ½ tsp. (2.5 mL) finely chopped fresh sage

  • ¼ cup (60 mL) extra virgin olive oil        

  • 1 lb. (455 g) button mushrooms, sliced

  • 4 cups (950 ml) tomato sauce

  • large pinch chili flakes

  • 1 lb (455 g) penne

  • sea salt and freshly ground black pepper to taste

  • ¾ cup (180 mL) freshly grated Parmesan cheese

Cook the pancetta for 2-3 minutes in a heavy saucepan over medium heat. Add 2 Tbsp. (30 mL) olive oil, garlic and shallots, sauté until soft, 2-3 minutes. Add the rosemary and sage. Add the 1/3 cup (60mL) olive oil and the mushrooms. Turn up the heat to medium-high and stir until the mushrooms are golden. Add the tomato sauce and chili flakes. Reduce the heat and keep warm.

In a pasta pot, bring 4 quarts (4 L) of water with the 1 Tbsp. (15 mL) of sea salt to a boil. Add the penne and cook until it’s almost al dente, 2-3 minutes. Drain, reserving ½ cup (120 mL) of the cooking water. Add the water to the sauce. Return pasta and sauce to the pasta pot and cook over medium heat until the pasta is a dente, 2 minutes. Season with sea salt and pepper. Serve with Parmesan cheese.


pastadanielle acken