Tonnarelli Trulli

A nice little concoction from the Puglian chef at Trulli restaurant in my parents' village.

pancetta

mushrooms

peas

canned marzano tomatoes

left over ragu

tonarelli pasta

EVOO

panna

butter

parmesan

1. saute mushrooms in EVOO and butter
2. add pancetta and peas; once pancetta on its way, add a few tblsp of tomatoes, then ragu and finally the panna to taste
3. boil and stir in pasta, serve with parmesan