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    You are in: Home / Recipes / Penne Portabella (Copycat of Pasta Pomodoro's Dish) Recipe
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    Penne Portabella (Copycat of Pasta Pomodoro's Dish)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    JMigs;0)'s Note:

    I saw one of the owners of Pasta Pomodoro make this on a local tv show. The measurements are approximate as he only demonstrated the ingredients used, no measurements. But this dish is easy and pretty hard to mess up. Mine tasted just as good as the one from the restaurant (I just tried this dish about a couple of weeks ago). A couple of pointers to make it tasty: Be sure to salt your water for pasta, this gives your pasta some flavor. After adding the pasta to the sauce, cook it for a minute of two so the pasta soaks up the sauce. After this step, you can taste and adjust flavor, adding parmesan cheese to give it more flavor (optional). Note: I actually didn't use the entire package of porchini mushrooms, only a little more than 1/2 of the package because it's expensive, also I used baby spinach instead of arugula because my kids do not appreciate the "bite" of the arugula.

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    • salt and pepper (optional)


    1. 1
      Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
    2. 2
      Prepare the sausage according to package directions (cooked throughly and browned), drain.
    3. 3
      Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
    4. 4
      Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
    5. 5
      Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
    6. 6
      Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.

    Ratings & Reviews:

    • on October 02, 2009


      I was very pleased with the outcome! I love this dish at Pasta Pomodoro and when I made it, it turned out perfect...even if I accidentally soaked the Portobello mushrooms and all ;P. I didn't add the Porcini mushrooms and it still tasted fantastic. I used the water from the Portobello mushroom to make the sauce too. I will make this again and mom loved it too!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Penne Portabella (Copycat of Pasta Pomodoro's Dish)

    Serving Size: 1 (166 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 430.2
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 10.1 g
    Cholesterol 57.8 mg
    Sodium 921.3 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 4.0 g
    Sugars 1.1 g
    Protein 17.4 g

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