Penne Coi Funghi – by Roselle Grech


  • One 500gram packet of penne
  • 300 grams fresh mushrooms – thinly sliced
  • 2 large carrots - finely chopped
  • 2 large onions – finely chopped
  • Six fresh garlic cloves thinly chopped
  • Fresh parsley – finely chopped
  • Four slices back bacon cut in very small pieces
  • One bottle Sugo di Pomodoro (tomato juice)
  • One tablespoon sugar
  • Half a teaspoon Mixed Spice
  • One tin double Cream or Fresh Cream
  • One Vegetable cube


Heat some olive oil and stir fry all the vegetables and bacon until soft. Crumble the cube and add one bottle of Sugo, sugar and mixed spice. Leave to simmer on very low heat for about eight to ten minutes. When cool add the fresh cream. Boil the penne but leave al dente. Cool under running water and drizzle some vegetable oil so that the pasta does not stick. Mix with the warm sauce and stir for a few minutes on a low flame until piping hot. Serve with grated cheese. When you need to reheat, add a little milk and mix well on low flame until milk evaporates.
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