Rosé Pasta
This pasta is absolutely without a doubt my signature dish! So good for any day, but it has a naughty weekend vibe - I’d prob pay $100 for it during a hangover. Tell me if you try it and love it as much as I do!
Ingredients
- 100g unsmoked pancetta (or bacon), thinly sliced into 1.5cm pieces
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp chilli flakes
- 2 shallots, finely diced
- 4 cloves garlic, finely sliced, chopped or grated
- 200g Swiss brown mushrooms, sliced
- 80g double concentrate tomato paste
- ¾ cup cream
- 300g short pasta, such as fusilli, orechiette or rigatoni
- 1 bunch broccolini, sliced in 2cm pieces
- 1 bunch chives, finely chopped
- Parmesan, to serve
Serves 4
Method
- Prepare a pot of salted, boiling water for your pasta.
- Heat a large fry pan over medium heat for the sauce.
- Fry pancetta (or bacon) in the pan until golden and crispy, then use a slotted spoon or spatula to remove into a bowl (leave the rendered pancetta fat in the pan).
- Add olive oil and unsalted butter to pan.
- Once butter has melted, add chilli flakes, shallots and garlic (with a big pinch of salt) and sauté until translucent.
- Add mushrooms and sauté until brown and softened.
- Add tomato paste and cook, stirring, until colour has deepened (about 2 mins).
- Add cream and stir until combined.
- Add pancetta and chives to sauce, and continue to simmer on very low.
- Meanwhile, cook pasta until al dente. In the last two minutes of cooking, add broccolini. Reserve 1 cup of pasta water.
- Strain pasta and broccolini, add to the sauce and stir to combine.
- Loosen the sauce up with some reserved pasta water.
- Taste and season.
- Serve with Parmesan and go to heaven.
1 comment
Hi Tori, I have to say, I am so obsessed with this pasta! I’ve made it several times now and I like to add in the broccolini as well so it feels healthy. It is so easy to make, and comforting and satisfying to eat. Love!