PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS
Penne pasta tossed in porcini tomato red wine sauce with prosciutto di Parma. From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
- Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
- Suggested wine: 2000 Frescobaldi/Mondavi Lucente
- (blend of Cabernet, Merlot and Sangiovese).
Nutrition Facts : Calories 1844.2, Fat 105.2, SaturatedFat 59.9, Cholesterol 340.5, Sodium 444, Carbohydrate 193.1, Fiber 26.3, Sugar 3, Protein 30.5
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