Creamy Prosciutto and Porcini Penne


  • 4 cloves garlic, finely chopped or grated
  • 1 cup heavy cream
  • About ½ cup Marsala or dry white wine
  • Grated Parmigiano Reggiano cheese, for tossing
  • Flat leaf parsley, finely chopped, for garnish
  • 1 pound penne rigate, regular or whole wheat
  • 1 ½ cups chicken stock
  • + 5 more ingredients
    • 1 ounce dried porcini mushrooms
    • 3 tablespoons extra virgin olive oil (EVOO)
    • ½ pound crimini mushrooms, sliced
    • 1 large shallot, chopped
    • Salt and pepper

Preparation Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the starchy cooking water. While the pasta is working, in a small saucepan, bring the chicken stock and porcinis to a boil. Simmer until softened, 8-10 minutes. Puree in a...

View full recipe at SpringPad


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