Leeks

Penne alla Gigi (mushrooms, prosciutto, pancetta)

Name: Penne alla Gigi (mushrooms, prosciutto, pancetta)
Prep time: 25 min
Cook time: 15 min
Yield: 4 to 6
Cuisine: Plats principaux
Ingredients: 500 gr of penne pastas; 30 ml (2 tablespoons) of butter; One package (227 gr) of sliced white mushrooms; 100 gr of chopped or diced prosciutto; 100 gr of chopped or diced pancetta; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 1 chopped garlic clove; 30 to 60 ml (2 to 4 tablespoons) of cognac; 700 gr (about 2 1/4 cups) of tomato sauce; 250 ml (1 cup) of cream; Grated fresh parmesan up to taste

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Author: Les Cultures de chez nous

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Preparation 10

Baking 15

Portions 4 to 6

Freezing No

Budget

Ingredients Preparation

Ingredients

500 gr of penne pastas
30 ml (2 tablespoons) of butter
One package (227 gr) of sliced white mushrooms
100 gr of chopped or diced prosciutto
100 gr of chopped or diced pancetta
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
1 chopped garlic clove
30 to 60 ml (2 to 4 tablespoons) of cognac
700 gr (about 2 1/4 cups) of tomato sauce
250 ml (1 cup) of cream
Grated fresh parmesan up to taste

Preparation

Side-by-side mode

In a large pan, melt butter. Brown mushrooms until well browned. Season well then transfer in a bowl. Set aside.
In the same pan, a medium heat, brown pancetta, prosciutto and sliced leeks for about 5 minutes.
Add garlic and continue cooking 1 minute.
Deglaze with cognac. Scrape bottom of the pan with a wooden spoon then add mushrooms, cream and tomato sauce. Mix well then vring to a boil.
Low down heat then simmer, just the time to cook pastas.
In a large cauldron filled with salted water, cook pastas with instruction from the package. Drain then pour into sauce. Mix everything then serve with freshly grated parmesan cheese.