Penne alla Gigi

Author: Les Cultures de chez nous
Penne alla Gigi
Preparation 10
Baking 15
Portions 4 to 6
Freezing No


  • 500 gr of penne pastas
  • 30 ml (2 tablespoons) of butter
  • One package (227 gr) of sliced white mushrooms
  • 100 gr of chopped or diced prosciutto
  • 100 gr of chopped or diced pancetta
  • 1 package (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 chopped garlic clove
  • 30 to 60 ml (2 to 4 tablespoons) of cognac
  • 700 gr (about 2 1/4 cups) of tomato sauce
  • 250 ml (1 cup) of cream
  • Grated fresh parmesan up to taste
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a large pan, melt butter. Brown mushrooms until well browned. Season well then transfer in a bowl. Set aside.
  • In the same pan, a medium heat, brown pancetta, prosciutto and sliced leeks for about 5 minutes.
  • Add garlic and continue cooking 1 minute.
  • Deglaze with cognac. Scrape bottom of the pan with a wooden spoon then add mushrooms, cream and tomato sauce. Mix well then vring to a boil.
  • Low down heat then simmer, just the time to cook pastas.
  • In a large cauldron filled with salted water, cook pastas with instruction from the package. Drain then pour into sauce. Mix everything then serve with freshly grated parmesan cheese.

Chef's notes

Other tasty recipes