Sun-Dried Tomato Pasta

This is a nice meal or a side dish, I have had it both ways. A meal is my favorite, with soft bread sticks and a small salad.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  lb penne pasta, slightly undercooked till not quite al dente and rinsed in cold water
• 2  tablespoons olive oil
• 4  ounces pancetta, italian bacon diced fine or 4  ounces  substitute american bacon
• 2  onions, julienned thin
• 3  garlic cloves, chopped fine
• 1  cup roma tomato, diced
• 1⁄2 cup sun-dried tomato, reconstituted in water, sliced
• 1⁄2 cup dried porcini mushrooms, reconstituted in water, sliced
• 1⁄8 cup  Chardonnay wine or 1⁄8 cup  sauvignon blanc wine
• 3⁄4 cup  chicken stock
• 1⁄8 cup fresh basil
•  grated parmesan cheese, fontina, and romano
•  salt and pepper
• 1  tablespoon butter

Directions

1. Saute pancetta in olive oil over medium heat until crispy.
2. Add onions and garlic and cook till soft, approximately 7 to 10 minutes.
3. Add sun-dried tomatoes, mushrooms, and chopped fresh tomatoes.
4. Simmer for 2 minutes.
5. Add wine and chicken stock; stir till blended and remove from heat.
6. Stir in basil.
7. Toss mixture with pasta.
8. Sprinkle cheeses on pasta and toss again.
9. Pour into a buttered casserole dish and cover with foil.
10. Bake in a 325 degree oven for 15 minutes or till heated through.