Ingredients

The following ingredients have 4 Servings
  • 10 ounces penne
  • 4 ounces thin-sliced pancetta (cut into 1/4-inch strips)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion (finely chopped)
  • 3 cloves garlic (very finely chopped)
  • 1/4 cup dry white wine (or chicken broth)
  • 3 ounces sun-dried tomatoes (cut into thin strips)
  • 1/4 cup fresh parsley (chopped)
  • Salt and freshly ground black pepper to taste
  • Parmigiano-Reggiano cheese for grating

Instruction

  • Place a pot of salted water on to boil for the penne.
  • In a large pan, fry the pancetta over medium heat until browned, about 3 to 4 minutes. Add the olive oil, onion and garlic and cook, stirring frequently, until the onion is soft and beginning to develop a golden color (do not brown).
  • Deglaze the pan with the wine, scraping up any browned bits on the bottom with a spatula. Stir in the sun-dried tomatoes and cook for another minute or two. Remove from the heat and keep warm over low heat.
  • Cook and drain the penne according to package directions, reserving 2 tablespoons of the cooking water.
  • Add the penne, cooking water and parsley to the sun-dried tomato mixture, toss to combine and season to taste with salt and pepper. Transfer to a serving bowl and top with grated Parmigiano-Reggiano cheese.