Thursday, November 11, 2010

Penne con funghi

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
1 onion
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
Grated parmesan

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.

1 comment:

  1. Oooh - that looks great! Our cleaning man (!) brough us back some mushroom flavoured pasta from Italy - that would be lots of intensive mushroom flavour if I made this sauce too. Perfect for the autumn...


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.