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Penne with Bacon and Mushrooms
Penne with Bacon and Mushrooms

Penne with Bacon and Mushrooms

Pasta tonight? Try this substantial family meal with bacon, mushrooms and our Tomato & Basil Pasta Sauce.
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You Will Need:

Main Dish
  • 400 g penne pasta
  • 6 cups (1½ litres) boiling water
  • olive oil
  • Ina Paarman's Pasta Seasoning
  • 8 rashers streaky bacon or pancetta
  • 2 medium onions, finely chopped
  • ½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
  • 250 g portobellini or button mushrooms, sliced
  • 1 x 400 g Ina Paarman's Tomato & Basil Pasta Sauce
  • ¼ cup (60 ml) grated parmesan or pecorino cheese
Main Dish
  • 400 g penne pasta
  • 6 cups (1½ litres) boiling water
  • olive oil
  • Ina Paarman's Pasta Seasoning
  • 8 rashers streaky bacon or pancetta
  • 2 medium onions, finely chopped
  • ½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
  • 250 g portobellini or button mushrooms, sliced
  • 1 x 400 g Ina Paarman's Tomato & Basil Pasta Sauce
  • ¼ cup (60 ml) grated parmesan or pecorino cheese

Method:

Boil the pasta in unsalted water, according to pack instructions.

Toss the cooked, drained pasta with 1 T (15 ml) olive oil.

Season with Pasta Seasoning.

Sauté the bacon in 2 T (30 ml) olive oil until crisp, drain on paper and break into smaller pieces when cold enough to handle.

Add the onions, pre-seasoned with Green Onion Seasoning, to the remaining bacon fat in the pan.

Sauté the onions over medium heat until soft, add the mushrooms and stir-fry together for 1 minute.

Add the Pasta Sauce and warm through.

Toss the pasta with the sauce.

Top with bacon pieces and grated parmesan.

Great with a green salad.

Penne with Bacon and Mushrooms

Pasta tonight? Try this substantial family meal with bacon, mushrooms and our Tomato & Basil Pasta Sauce.
Penne with Bacon and Mushrooms

You Will Need:

Main Dish
  • 400 g penne pasta
  • 6 cups (1½ litres) boiling water
  • olive oil
  • Ina Paarman's Pasta Seasoning
  • 8 rashers streaky bacon or pancetta
  • 2 medium onions, finely chopped
  • ½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
  • 250 g portobellini or button mushrooms, sliced
  • 1 x 400 g Ina Paarman's Tomato & Basil Pasta Sauce
  • ¼ cup (60 ml) grated parmesan or pecorino cheese

Method:

Boil the pasta in unsalted water, according to pack instructions.

Toss the cooked, drained pasta with 1 T (15 ml) olive oil.

Season with Pasta Seasoning.

Sauté the bacon in 2 T (30 ml) olive oil until crisp, drain on paper and break into smaller pieces when cold enough to handle.

Add the onions, pre-seasoned with Green Onion Seasoning, to the remaining bacon fat in the pan.

Sauté the onions over medium heat until soft, add the mushrooms and stir-fry together for 1 minute.

Add the Pasta Sauce and warm through.

Toss the pasta with the sauce.

Top with bacon pieces and grated parmesan.

Great with a green salad.

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