John Myers
Pasta: Penne Con Chilli in Porcini Mushroom Sauce
The perfect pasta: penne con chilli in porcini mushroom sauce recipe with a picture and simple step-by-step instructions.
- 180 g Penne con chili
- 160 g Canned Porcini Mushrooms
- 10 g Dried porcini mushrooms
- 0,5 Diced onion
- 60 g Bacon cubes
- 2 Garlic cloves chopped
- 1 tbsp Clarified butter
- 1 tbsp Vegetable broth powder
- Salt and pepper
- First chop the dried mushrooms and soak them in a cup of hot water. Drain the brine from the lumpy mushrooms and collect them. In a small Heat the casserole the clarified butter, sauté the onion, bacon and garlic lightly and pour over the soaked mushrooms and the collected brine.
- Season with the broth, salt and pepper and simmer on a low heat for 20 minutes. Let the mushrooms from the jar (if necessary chop) get hot in the sauce and season to taste.
- In the meantime, cook and drain the penne according to the instructions on the packet.
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