Rigatoni wth Pancetta and Shitake
This is a pasta dish that we’ve been making for years and is always a family favorite. It takes about a half hour. The best part is the presentation. Granted, pasta looks, well, like pasta whenever you make it. But for some reason this dish always ends up looking good…and tasting amazing!
- 1 1/4 lb ripe plum tomatoes
- 2 garlic cloves – chopped
- 1/4 cup olive oil
- 1/2 lb thinly sliced pancetta
- 10oz Shitake mushrooms – sliced
- 1/3 cup dry white wine
- 1 tblespn freshly chopped parsley
- 1 lb rigatoni
First, you have to blanch the tomatoes. Basically, all you have to do is immerse the tomatoes in boiling water for a few seconds, peel and chop. n a deep skillet, fry the garlic gently until translucent. Add the pancetta and shitake mushrooms and cook over medium heat for 5 minutes. Add the wine and stir. Add the tomatoes and salt and pepper and let simmer until the liquid evaporates. Cook the pasta according to the package. Once done, drain and add to the skillet. Toss well. Plate the rigatoni and sprinkle the chopped parsley on top. Serve right away.