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.
INGREDIENTS
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
METHOD
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
Buon Appetito!
