Penne with porcini,golden sautéed mushrooms.
Tomato and porcini sauce clings to the penne, with browned mushrooms for texture.
30 min4 servings
Preparation 10 min · Cooking 20 min
A Gourmethica recipe
Ingredients
For 4 servings
- 320 g penne rigate
- 300 g tomato and porcini sauce
- 250 g chestnut mushrooms
- 2 tbsp olive oil
- 1 small clove garlic
- 4 sprigs parsley
- To taste salt and pepper
Method
5 steps, simply.
Heat the water
Bring a large pan of water to the boil. Brush and slice the mushrooms; chop the garlic and parsley.
Brown the mushrooms
Heat the oil in a large frying pan. Cook the mushrooms over medium-high heat for 8–10 minutes until golden. Add the garlic for the final minute.
Cook the penne
Salt the water and cook the penne for 1 minute less than the packet instructions. Reserve 150 ml cooking water before draining.
Bring together
Add the porcini sauce to the mushrooms and heat for 3 minutes. Add the penne and 50 ml cooking water. Toss over the heat for 1 minute, adding a little more water if needed.
Finish
Taste before adding salt, season with pepper and sprinkle with parsley. Serve immediately.
The small details that make the difference.
A few pointers before you start.
Do I need fresh porcini?
No. The sauce provides the porcini; fresh chestnut mushrooms add texture.
Can I use rigatoni?
Yes. Use the same quantity and adjust the cooking time to the packet instructions.
Good things, to start with.
The mushrooms brown while the pasta water heats. The sauce joins the pan, then the penne finish cooking in it: an autumn supper without a pile of pans.
We pair Libera Terra penne with La Madre Terra sugo ai funghi porcini. This porcini sauce is tomato-based, unlike the mushroom spread used on the crostini.
La Lettre
The panettoni's arrival, and one recipe a month.
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Gourmethica · Penne with porcini sauce and sautéed mushrooms · gourmethica.ch/en/recettes/penne-cepes-champignons