Number of servings : 4 to 6
Prep time: 10 minutes
Cooking time: 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
450 g / 1 lb radiatori
210 g / 7 oz porchetta, diced
15 ml / 1 tbsp olive oil
750 ml / 3 cups / 300 g mushrooms, sliced
30 ml / 2 tbsp olive oil
1 clove garlic, minced
375 ml / 1 1/2 cups red cherry tomatoes, halved
120 ml / 1/2 cups 35% cream
To taste salt and freshly ground pepper
In a large pot, cook the pasta al dente, following package directions. Drain and transfer to a large bowl.
In a skillet, sauté the porchetta in the oil for one minute. Drain on paper towels and add to the pasta.
In the same skillet, sauté the mushrooms in the oil until the liquid has evaporated and the mushrooms are lightly browned. Add to the pasta and porchetta.
In the same skillet, wilt the garlic for a few seconds, add the tomatoes and cream, and boil for one minute.
Pour over the pasta, season to taste and toss.