Ingredients for Penne Porcini With Tomato Prosciutto Porcini Mushrooms
- Penne
- Dried Porcini Mushrooms
- 2 tablespoons olive oil
- Shallot
- 4 ounces thinly sliced prosciutto di Parma
- Dry Red Wine
- Italian Plum Tomato
- Salt And Pepper
- Heavy Cream
- Basil Leaves
- Parmigiano Reggiano Cheese
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How to Make Penne Porcini With Tomato Prosciutto Porcini Mushrooms
- Fill a large 5-quart stockpot ¾ full with salted water and bring to a rolling boil for the pasta.
- While the water heats, preheat a 3-quart saucepan over medium heat. Add 2 tablespoons of olive oil, 2 finely chopped shallots, and 4 ounces of thinly sliced prosciutto.
- Stir with a wooden spoon and cook for 2-3 minutes, until the shallots are translucent.
- Pour in ½ cup of dry red wine (such as Chianti) and scrape up any browned bits from the bottom of the pan. Let it reduce by half (about 2-3 minutes).
- Squeeze any excess liquid from 1 ounce of dried porcini mushrooms (rehydrated according to package directions). Add the mushrooms to the red wine reduction.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, and bring to a simmer.
- Season generously with salt and freshly ground black pepper. Stir in ¼ cup of heavy cream.
- Bring to a gentle simmer and reduce the heat to low, stirring occasionally for 5 minutes to allow flavors to meld.
- Add 1 pound of penne pasta to the boiling water and cook al dente according to package directions.
- Drain the pasta, reserving about ½ cup of pasta cooking water.
- Add the cooked pasta to the sauce. Add ¼ cup grated Parmesan cheese and 2 tablespoons of chopped fresh basil. Toss to combine, adding a little pasta water if needed to create a creamy sauce.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil.
- Suggested wine pairing: 2000 Frescobaldi/Mondavi Lucente (or a similar Tuscan red)
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
12g
Fat
299g
Carbs
64g
