Portobello Penne
Prep time
Cook time
Total time
This pasta is extraordinary! The portobellos are slow cooked with garlic and thyme, then added to porcini mushrooms, tomatoes, wine, fresh Parmesan and a sprinkling of parsley. All tossed with penne noodles, the flavor is intense and meaty and earthy! Insanely delicious!
Author: Ruth Guerri
Recipe type: Pasta
Serves: 4 - 6
Ingredients
- ½ cup of extra virgin olive oil
- 8 oz of portobello mushrooms
- 3 whole garlic cloves, peeled and smashed
- 2 tsp of fresh thyme leaves
- 1 tsp of kosher salt
- ½ tsp fresh black pepper
- ½ cup of dried porcini mushrooms,
- 3 cups of whole cherry tomatoes or chopped romas
- ¼ cup of dry red wine
- ⅓ cup of freshly grated Parmesan cheese plus more for serving
- 1 -2 Tbs of butter
- ¼ cup of fresh parsley, chopped
- 10 - 12 oz of penne pasta
Instructions
- Start by soaking the porcinis in very hot water for about 20 - 30 minutes, drain, reserving the water and chop, then clean the portobellos by brushing off the dirt with a brush or if really dirty, rinse quickly and pat dry. Slice them into thick slices, then cut the longer slices in half, chop stems if you have them.
- Then heat a large heavy skillet, add the oil, chopped portobellos, garlic cloves, fresh thyme and salt & pepper.
- Cook over medum/low heat, stirring occasionally for about 25 - 30 minutes, if you need a little liquid at the end, add a little porcini water. The shrooms will be shrunken, but still fairly firm. Remove the garlic from the skillet and mince it.
- Start a large pot of salted water boiling for the pasta. Add penne and cook al dente, drizzle with a little olive oil and keep warm.
- Now, turn the heat to medium under the skillet, add the garlic to the portobellos along with the drained porcinis, cook and stir for a few minutes, then add in the tomatoes, cook, stirring occasionally for about 15 minutes.
Add in the wine and simmer another 5 - 6 minutues, if you need more liquid, add in a little more porcini water. Taste and add salt if needed.
- To finish, add the cooked pasta to the sauce, a little at a time until you have the right ratio of sauce to noodles, then stir in the Parmesan, butter and parsley.
- Serve with a little more Parmesan on top.
Enjoy!
