Penne with Mushroom-Tomato Cream Sauce
|2 2/3||cups uncooked penne pasta (8 oz)|
|3||oz pancetta or 4 strips bacon, chopped*|
|1||tablespoon olive or vegetable oil|
|2||cloves garlic, finely chopped|
|8||oz crimini mushrooms, sliced|
|1||can (28 oz) crushed tomatoes with basil, undrained (or just add basil to regular crushed tomatoes)|
|1/2||cup whipping cream|
|2||cups packed fresh baby spinach leaves|
- Cook and drain pasta as directed on box. Return to saucepan; keep warm.
- Meanwhile, in 12-inch 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 whipping 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.
After adding the cream, be sure the mixture does not boil, because overheating can cause curdling.