Ingredients
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1/4 cup extra virgin olive oil
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2 garlic cloves, minced
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1/4 cup chopped fresh Italian parsley
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salt and black pepper
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1/2 cup white wine
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1 cup chopped peeled tomatoes, liquid drained
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1 lb dry penne pasta
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2 tablespoons grated parmigiano-reggiano cheese, plus more for passing
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4 fresh porcini mushrooms, sliced (or dried and reconstituted in 1/2 cup water, save the soaking liquid)
Instructions
- Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
- Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
- Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
- Serve piping hot. Pass extra cheese for sprinkling. Enjoy!