Penne alla Carillon is a delicious Ligurian main course, easy and quick to make.
Their name comes from the namesake restaurant on the Ligurian Riviera where they were invented for holiday dinners because they are quick to make and require few ingredients, yet satisfy that hunger we try to deny but that inevitably arrives even after the lunch feast. Their amazing taste makes them suitable for any occasion when time is short and you don’t want to give up a tasty and flavorful dish perfect for the whole family.
Read on to learn how to make Penne alla Carillon with the easy and quick recipe you will find below, as usual, right after the photo 😉
You might also be interested in the following quick first course recipes with few ingredients:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12.7 oz penne rigate
- 1.8 oz pancetta
- 0.85 cup tomato passata
- 1 tbsp tomato paste
- 0.43 cup cooking cream
- 1 shallot
- salt
- pepper
Preparation of Penne alla Carillon
Bring a large pot of water to a boil and add the penne rigate.
Meanwhile, dice the pancetta.Chop the shallot.
In a large pan or wok, cook the pancetta and, once its fat has melted, add the chopped shallot.
Let it turn golden and add the tomato passata and the tomato paste.Adjust with salt, mix well, and let it cook for ten minutes, then add the cooking cream, mixing again.
Add the drained al dente pasta and toss for a few minutes.
Serve your penne alla Carillon immediately, with a sprinkle of pepper to taste.
Notes
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