My mom bought me a little cookbook, “Italian: 100 everyday recipes” from Bed Bath & Beyond, and this recipe has become one of my favorites to make… And eat!
Penne in a Creamy Mushroom Sauce
1/4 cup butter
1 tbsp olive oil
6 shallots, sliced
6 cups cremini mushrooms, sliced
1 tsp all-purpose flour
2/3 cup heavy cream or panna da cucina
2 tbsp port
4 oz sun-dried tomatoes in oil, drained and chopped
Pinch of freshly grated nutmeg
12 oz dried penne
Salt and Pepper
2 tbsp chopped fresh flat-leaf parsley, to garnish
1 Melt the butter with the olive oil in a large heavy-bottom skillet. Add the shallots and cool over low heat, stirring occasionally, for 4-5 minutes, or until softened. Add the mushrooms and cook over low heat for an additional 2 minutes. Season to taste with salt and pepper, sprinkle flour and cook, for 1 minute.
2 Remove the skillet from the heat and gradually stir in the cream and port. Return to the heat, add the sun-dried tomatoes, grated nutmeg, and cook over low heat, stirring occasionally, for 8 minutes.
3 Meanwhile, bring a large heavy-bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite. Drain the pasta well and add to the mushroom sauce. Cook for 3 minutes, the transfer to a warmed serving dish. Sprinkle with the chopped parsley and serve immediately.