Pennoni & Mushroom Sauce

Nothing groundbreaking here but a quick and easy meal to make on a week night or when people are coming round and you’ve clearly failed to prepare properly.

As really and honestly did not happen to me recently.

So with a quick dash round the local shops the ingredients were gathered and the dish knocked up inside of 30 minutes.

Butter (about 25g)
1 Onion finely chopped
3 Cloves Garlic finely chopped
Tbsp chopped fresh thyme
Approx 100g pancetta cut into 1cm dice
250g Mushrooms finely sliced (whatever you fancy – I used mini Portobello)
5 tbsp double cream
Salt & pepper
500g Pennoni - cooked in salted boiling water
2 Tbsp chopped fresh parsley and same of freshly grated parmesan to serve

• Sweat onions, garlic and thyme slowly on medium/low heat until softened
• Turn heat up and add the pancetta – cook through, stirring continuously
• Turn heat down and add mushrooms
• When the mushrooms are cooked through add the cream and allow the sauce to thicken
• Season to taste
• Mix sauce with cooked and drained Pennoni
• Serve with garlic bread and garnish with parsley and/or parmesan

Serves four for a good “me” sized portion. 

I’m a big fan of putting it in a large serving dish and letting people tuck in.  If serving for vegetarians just leave the pancetta out – oh and the parmesan if it’s not a veggie friendly variety.

Enjoy.