I went to my friends house for dinner this summer and had the most DELICIOUS pasta! I am not usually a huge pasta fan…but those Italians sure know how to cook it! I tried the sauce on penne pasta and a Paleo version with parsnip noodles!
3 tbsp. olive oil
1/2 c pancetta, cut into small strips
1/2 onion, finely chopped
red pepper chilli flakes
1/2 c white wine
1 c water
1 small zucchini, shredded
6-7 zucchini flowers, cut into small pieces
1/4 c cream (coconut milk)
3.5 c cooked penne
*the exact amounts are not critical
- In a frying pan fry your pancetta and onion in olive oil. Sauté till onions are transparent then add mushrooms and cook for a couple of minutes.
- Add white wine, red pepper chilli flakes, zucchini & water. When it comes to a boil reduce heat and let it simmer for 45 minutes.
- Add the zucchini flowers and cream at the end once you start cooking your pasta noodles. If you are using penne- follow the directions on the box. If you are making parsnip noodles, spiralize into noodles. Add noodles to a frying pan with a bit of water and cook on med heat till soft- about 6 minutes. Don’t cook for too long or they will get mushy.
- Serve sauce over noodles. Add fresh parsley for garnish.