|
7
1-1/2
2
2
1
1-1/4
5
1
1/2
1
------
1/3
|
oz
oz
t
T
cl
#
t
#
---
c
|
Mushrooms (1)
Bacon (2)
Olive Oil ExtV
Butter
Garlic
Tomatoes, ripe
Basil Leaves
Chili, dried (3)
Salt
Penne Pasta
-- Garnish
Parmesan
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Prep - (18 min)
- Trim MUSHROOM stems fairly short. Slice vertically about
1/8 inch thick.
- Cut BACON into small strips.
- Crush GARLIC until split open.
- Scald TOMATOES in boiling water 1 minute, chill in cold
water and peel. Chop small.
- Strip BASIL LEAVES from stems.
- Crush CHILI.
- Grate CHEESE for garnish.
Run - (40 min or less, depending)
- In a skillet, heat Olive Oil and Butter. Fry
Bacon gently until it is crisp. Remove from the Oil and
set aside.
- Fry Garlic in the oil until medium browned. Remove and
discard.
- Stir in Mushrooms and fry gently until they have given up
most of their water but not shriveled. Return Bacon to the
skillet. Fry another 2 minutes, then take off heat.
- In a sauce pan, simmer Tomatoes, along with Chili and
Basil for about 15 minutes stirring often.
- Stir Mushroom mix into the Tomatoes and simmer tightly
covered another 5 minutes or so. If needed, simmer more uncovered to
adjust to a sauce consistency, but don't take it to dry or you'll
lose the fresh taste of the tomatoes.
- Season to taste with Salt and keep hot.
- Bring plenty of salted water to a boil and cook Penne the
usual way until al dente.
- Serve hot with Parmesan on the side
(see Note-4).
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