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Side Dishes » Penne with Pancetta and Sun-Dried Tomatoes

Penne with Pancetta and Sun-Dried Tomatoes

by Lynne Webb on March 20, 2014 (Updated September 26, 2022) // Leave a Comment

A quick-to-fix, flavorful pasta toss made with pancetta, garlic, onion, dry white wine and sun-dried tomatoes.
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Penne with Pancetta and Sun Dried Tomatoes

This intensely flavorful pasta dish is quick and easy to prepare. Made with pancetta, garlic, onion, dry white wine and sun-dried tomatoes, it can be served either as side dish or a light main course.

Penne with Pancetta and Sun Dried Tomatoes

Penne with Pancetta and Sun Dried Tomatoes

5 from 2 votes
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A quick-to-fix, flavorful pasta toss made with pancetta, garlic, onion, dry white wine and sun-dried tomatoes.
Yield: 4 servings
Prep Time: 15 minutes mins
Cook Time : 20 minutes mins
Total Time : 35 minutes mins
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Ingredients 

  • 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

Instructions 

  • 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.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Pasta
 | 
Cuisine: Italian

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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