Penne Porcini with Tomato Prosciutto Porcini Mushrooms
Indulge in the rich, robust flavors of Penne Porcini with Tomato Prosciutto Porcini Mushrooms—a comforting pasta dish that celebrates the earthy essence of porcini mushrooms and the savory depth of prosciutto. This recipe pairs al dente penne with a luxurious sauce made from sautéed porcini mushrooms, crushed tomatoes, white wine, and a splash of heavy cream for velvety indulgence. Infused with the aromatic warmth of garlic and shallots, every bite is elevated by the umami-rich mushroom soaking liquid and a touch of Parmesan cheese. Perfect for weeknight dinners or special occasions, this Italian-inspired dish is garnished with fresh parsley for a burst of color and freshness. Simple yet sophisticated, this pasta recipe is your ticket to a gourmet experience at home.
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Recipe Information
Ingredients
- 400 g penne pasta
- 30 g dried porcini mushrooms
- 250 ml boiling water
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 400 g crushed canned tomatoes
- 100 g prosciutto, thinly sliced
- 100 ml white wine
- 100 ml heavy cream
- 2 tbsp fresh parsley, chopped
- 50 g Parmesan cheese, grated
- 1 to taste salt
- 1 to taste black pepper
Instructions
Place the dried porcini mushrooms in a bowl and pour boiling water over them. Let them soak for 15 minutes. Once softened, remove the mushrooms and finely chop them. Reserve the soaking liquid, straining it through a fine sieve to remove any grit.
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set it aside, reserving ½ cup of the pasta cooking water.
Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and chopped shallot, cooking until fragrant and softened, about 2-3 minutes.
Add the chopped porcini mushrooms and sauté for 2 minutes. Pour in the white wine and allow it to simmer for another 2 minutes, letting the alcohol evaporate.
Stir in the crushed canned tomatoes, reserved mushroom soaking liquid, and a pinch of salt and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Add the thinly sliced prosciutto and stir. Allow the prosciutto to warm and integrate into the sauce for a minute.
Stir in the heavy cream and mix until fully incorporated, letting the sauce simmer gently for another 2 minutes.
Add the cooked penne pasta to the skillet, tossing it well to coat with the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to adjust the consistency.
Sprinkle the grated Parmesan cheese and chopped fresh parsley over the pasta. Toss everything together and heat gently for 1-2 minutes to combine the flavors.
Serve the pasta hot, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 5840 mg | 254% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 14.1 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2695 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
