recipes
Penne Calabresi
Serves: 6
2011-11-09
Ingredients
- 500g penne rigate
- 3 tbsp olive oil
- 200g Italian pancetta, diced
- 5 capsicums (sweet peppers)
- 2 garlic cloves, finely chopped
- 2 large onions, coarsely chopped
- 180ml fresh cream
- 200g grated Parmesan cheese
- Fresh seasoning
Method
Cut the capsicums into two and remove the seeds. Rinse under cold water, drain and then cut into strips. Heat the oil in a large pan and add the pancetta. Cook over a medium heat until lightly browned and then remove from pan and set aside. Add the onions, garlic and capsicums to the juices in the pan. Cook over a medium heat until the vegetables are starting to get lightly browned. Mix in the prepared pancetta and cook with the vegetables for 2 minutes. Remove from heat, season and then mix in the cream and half the grated cheese. Meanwhile, cook the penne according to the instructions on the packet, drain and keep warm. Add the penne to the sauce and mix well. Serve with the remaining grated cheese.
Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Superior Gozo
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