Penne Porcini -- With Tomato, Prosciutto & Porcini Mushrooms

Total Time
Prep 15 mins
Cook 25 mins

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Suggested wine: 2000 Frescobaldi/Mondavi Lucente
  4. (blend of Cabernet, Merlot and Sangiovese).
Most Helpful

I had reconstituted some porcini mushrooms for another dish that I couldn't make; so I looked through the index for another recipe, and I chose this one for the lusciousness of the ingredients. And I wasn't disappointed -- it was delicious. The big problem was the proportions; 1 lb of dried pasta will feed generously four hungry adults, not two. And the number of servings listed will naturally have a big impact on the calorie count. For the two of us I used 200 g penne, 1 oz of mushrooms (soaked in water and washed several times), 1 small shallot, 1 scarce oz of prosciutto, halved the wine, tomato, basil and cheese and quartered the cream. Perfection. I hope the recipe will be revised for the amount of pasta, and then we can all give this splendid recipe all the stars it deserves.

MariaLuisa August 29, 2009