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Spaghetti With Mushrooms, Pancetta And Sage

pasta, ham

3/4 pound spaghetti
1 tablespoon vegetable oil
1 small onion; chopped
1 clove garlic; chopped fine
1 cup sliced mushrooms
2 ounces pancetta; chopped
3 cups spaghetti sauce
1/2 teaspoon dried sage
grated Parmesan cheese

Cook spaghetti in large amount of boiling salted water until tender; drain. In large heavy frypan, heat oil over medium heat. Add onion, garlic, mushrooms and pancetta; sauté for 5 minutes or until vegetables are tender. Stir in spaghetti sauce and sage; heat through. Serve sauce over pasta. Serve with Parmesan cheese. Add a green salad and a loaf of bread.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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