Creamy Prosciutto & Porcini Penne


  • salt and pepper
  • 1 pound white or whole wheat penne rigate
  • 1 ½ cups chicken stock
  • 1 ounce dried porcini mushrooms
  • ½ pound cremini mushrooms, sliced
  • 1 large shallot, chopped
  • 4 cloves garlic, finely chopped or grated
  • + 5 more ingredients
    • 1 cup heavy cream
    • about ½ cup marsala or dry white wine
    • finely chopped flat-leaf parsley, for garnishing
    • 3 tablespoons EVOO
    • grated parmigiano-reggiano, for tossing

1. 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 pasta cooking water. 2. While the pasta is working, in a small saucepan, bring the chicken stock and porcinis to a boil. Simmer until softened, 8 to 10 minutes. Puree in a foo...

View full recipe at SpringPad


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