Watch our Trattoria chef show you how to make this simple and tasty dish using Porcini mushrooms that will take you to the gentle hills of Tuscany countryside. 



Serves 4 

350g of De Cecco penne pasta

1/2 cup of dried porcini mushrooms

10 Button mushrooms cleaned and sliced

1/2 Cup of chopped Italian parsley

4 Cloves of garlic

150g Prosciutto cut in stripes

450g tin of Antica Napoli chopped Italian tomato

Salt and pepper

Parmigiano to taste


  1. Soak the porcini mushrooms in 1 cup of hot water for 3 minutes.

  2. In a large pan lightly fry the prosciutto, garlic and parsley together. 

  3. After a couple of minutes add the button mushrooms and half of the porcini water. Cook for 2 minutes. 

  4. Add the tomato, season with salt and pepper and cook for a further 8 minutes. 

  5. In the meantime, cook the penne in plenty of salted water till al dente. Drain the pasta and toss into sauce.

  6. Serve the coated pasta with a generous sprinkle of Parmigiano on top

Buon Appetito!