Sun-Dried Tomato Pasta

• 1 lb penne pasta, slightly undercooked till not quite al dente and rinsed in cold water
• 2 tablespoons olive oil
• 4 ounces pancetta, italian bacon diced fine or 4 ounces substitute american bacon
• 2 onions, julienned thin
• 3 garlic cloves, chopped fine
• 1 cup roma tomato, diced
• 12 cup sun-dried tomato, reconstituted in water, sliced
• 12 cup dried porcini mushrooms, reconstituted in water, sliced
• 18 cup Chardonnay wine or 18 cup sauvignon blanc wine
• 34 cup chicken stock
• 18 cup fresh basil
• grated parmesan cheese, fontina, and romano
• salt and pepper
• 1 tablespoon butter

1. Saute pancetta in olive oil over medium heat until crispy.
2. Add onions and garlic and cook till soft, approximately 7 to 10 minutes.
3. Add sun-dried tomatoes, mushrooms, and chopped fresh tomatoes.
4. Simmer for 2 minutes.
5. Add wine and chicken stock; stir till blended and remove from heat.
6. Stir in basil.
7. Toss mixture with pasta.
8. Sprinkle cheeses on pasta and toss again.
9. Pour into a buttered casserole dish and cover with foil.
10. Bake in a 325 degree oven for 15 minutes or till heated through.

penne pasta, olive oil, pancetta, onions, garlic, roma tomato, tomato, porcini mushrooms, chardonnay wine, chicken stock, fresh basil, parmesan cheese, salt, butter

Taken from www.food.com/recipe/sun-dried-tomato-pasta-118289 (may not work)