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
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  • 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