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Italian ladies Penne with funghi e salvia

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Ingredients for 4 servings:

  • 400g penne
  • 1 shallot(s), finely diced
  • 300 g porcini mushrooms or oyster mushrooms, cleaned and roughly chopped
  • 1 tbsp butter
  • 5 sage leaves
  • 300 ml cream or crème fine
  • salt and pepper
  • n. B. Broth, granulated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Tubular pasta with mushrooms and sage

Cook the pasta in plenty of salted water until al dente. Meanwhile, sauté the shallot in the butter until translucent. Add the mushrooms and sage. I add the sage leaves whole and remove them just before mixing the pasta with the sauce. You can also finely chop them and leave them in. Add the cream and season with salt, pepper, and, if desired, stock granules. Allow the sauce to thicken slightly. Add the drained pasta, toss to combine, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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