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.
350g of De Cecco penne pasta
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
Soak the porcini mushrooms in 1 cup of hot water for 3 minutes.
In a large pan lightly fry the prosciutto, garlic and parsley together.
After a couple of minutes add the button mushrooms and half of the porcini water. Cook for 2 minutes.
Add the tomato, season with salt and pepper and cook for a further 8 minutes.
In the meantime, cook the penne in plenty of salted water till al dente. Drain the pasta and toss into sauce.
Serve the coated pasta with a generous sprinkle of Parmigiano on top