Thursday, November 11, 2010
Pasta con funghi is a classic recipe, but this one omits the cream, for once!
A super simple recipe sent by Olga in Rome. Thanks for this one - had it for dinner last night!!!
Ingredients for penne ai funghi for 6
600 g. penne
80 g. butter
1 clove of garlic
3 large salvia leaves
250 g. fresh porchini
1 small glass of dry white wine
1 cup of bolognaise sauce (home made is best)
Salt and pepper to taste
Clean the mushrooms, dry and cut into slices
In a pan, gently fry the butter, finely chopped onion, sage, and crushed garlic (you may remove the latter when done if you want a more delicate taste)
After a few minutes, add the funghi porchini and cook gently. Add the wine and let evaporate. Add the meat sauce, salt and pepper and cook on a low heat for a few more minutes.
Boil the pasta in salted water, drain, add the sauce and mix well. Serve with a sprinkling of the parmesan cheese and serve immediately.