Penne with Mushroom Tomato Cream Sauce
Just 30 minutes, and this pasta dinner can be on your table. Add slices of crusty French bread to complete the meal.
Ingredient List
- 2 2/3 cups (650 mL) penne pasta
- 3 oz (85 g) pancetta or 4 strips bacon, chopped*
- 1 tbsp (15 mL) olive oil
- 2 cloves garlic, finely chopped
- 8 oz (227 g) crimini mushrooms, sliced (2 cups/500 mL)
- 1 can (796 mL/28 oz) Muir Glen™ Organic Crushed Tomatoes with Basil
- 1/2 cup (125 mL) whipping cream
- 2 cups (500 mL) packed fresh baby spinach
Preparation
- Cook and drain pasta as directed on box. Return to saucepan; keep warm.
- Meanwhile, in 12-inch (30 cm) 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.
