September Pasta (Gluten-free)

Gluten-free September pasta with cherry tomatoes, pancetta and white wine 🙂

List of ingredients:
4 serves.

2-4 tbsp olive oil.
1 large red onion, finely sliced.
250 gram pancetta, diced you can also use bacon.
100-150 ml dry white wine.
400 gram cherry tomatoes (sliced in two).
200 gram chopped mushrooms.
100 gram parmesan cheese.
1/2 tsp dried chili flakes.
1 tbsp dryed parsley.
salt, pepper.

500 gram of pasta (gluten free).

Garnish with fresh or dryed chopped flat-leaf parsley and a little grated parmesan cheese.

Recipe:

Heat the oil in a large frying pan over medium heat.

Fry the onion then add the pancetta and cook for 3-5 min. Stir occasionally with a wooden spoon. (If you use bacon instead of pancetta you wont need to use olive oil. First fry the bacon and then add the onion and fry together for 3 minutes).

Then add the tomatoes and the mushrooms in the pan and fry for 4-5 min.

Pour in the wine and cook, to allow the alcohol to evaporate.

Finally then add the grated parmesan cheese and parsley and season with salt and pepper.

Garnish with a little cheese and sprinkle with parsley and serve 🙂