Sicilian Lentil and Mushroom Rigatoni

• Meat

  • 3 oz Pancetta

• Produce

  • 1 cup Brown lentils, dry
  • 2 Carrots, medium
  • 4 stalks Celery
  • 2 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1 1/2 Onion, medium
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 1 tbsp Tomato paste

• Pasta & Grains

  • 8 oz Rigatoni pasta

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on honestcooking.com

Description

Ingredients

• 1 cup dry brown lentils, rinsed
• Salt
• ½ medium onion
• 2 stalks celery, roughly chopped
• 2 tablespoons olive oil
• 3 ounces pancetta, diced
• 2 ounces cremini mushrooms, finely chopped * see note
• 1 medium onion, finely chopped * see note
• 2 stalks celery, finely chopped * see note
• 2 medium carrots, finely chopped * see note
• 2 cloves garlic, finely chopped or grated
• 1 tablespoon tomato paste
• ¼ teaspoon freshly ground black pepper
• 8 ounces rigatoni pasta
• Freshly grated parmesan cheese
• 2 tablespoons fresh parsley, chopped

Directions

• Bring a large pot of water to a boil.
• Add a good handful of salt (the water should taste like ocean water, not too salty)
• Add the lentils, ½ onion and celery
• Bring back to a simmer and cook for 20 minutes
• While they cook add the olive oil to a large sauté pan over medium heat
• Add the pancetta, mushrooms, onion, celery and carrots
• Cook until the vegetables soften, about 6 minutes.
• Add the garlic and cook for 2 more minutes, stirring so the garlic doesnt burn
• Add the tomato paste and stir until well mixed
• Drain the lentils and add to the vegetables along with 1 cup of the liquid.
• Lower the heat, cover and simmer for 5 minutes until the vegetables are tender.
• Remove the lid and cook for 3 more minutes until the sauce thickens.
• Add pepper and taste, adjust seasoning as needed
• Bring the lentil water back to a simmer and add the pasta, cook according to package directions
• When the pasta is done, drain and add to the lentil sauce and mix well
• Serve in bowls and top with parmesan and parsley