Penne di Bosco Recipe

Name: Penne di Bosco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 ounces dried porcini mushrooms (about 1 1/2 cups); 3 cups boiling water; 1 pound penne or other tubular pasta; 1/4 cup minced shallot; 2 teaspoons minced garlic; 1/2 pound fresh exotic mushrooms such as Portobello, trimmed and chopped; 4 tablespoons unsalted butter; 2 cups dry red wine; 1 cup veal stock; 1 cup heavy cream; 1 cup freshly grated Parmesan (about 3 ounces); 1 tablespoon plus 1 teaspoon truffle oil

Servings: persons

1 1/2 ounces dried porcini mushrooms (about 1 1/2 cups)
3 cups boiling water
1 pound penne or other tubular pasta
1/4 cup minced shallot
2 teaspoons minced garlic
1/2 pound fresh exotic mushrooms such as Portobello, trimmed and chopped
4 tablespoons unsalted butter
2 cups dry red wine
1 cup veal stock
1 cup heavy cream
1 cup freshly grated Parmesan (about 3 ounces)
1 tablespoon plus 1 teaspoon truffle oil

1
In a small bowl soak porcini in 3 cups of boiling water 30 minutes.
2
Remove porcini, squeeze out excess liquid, and reserve soaking liquid.
3
Rinse porcini to remove any grit and pat dry.
4
Chop porcini.
5
Line a sieve set over a bowl with a dampened paper towel or coffee filter and pour reserved soaking liquid through it.
6
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
7
In a large heavy skillet cook shallot, garlic, and fresh mushrooms with salt and pepper to taste in butter over moderate heat, stirring until mushrooms are tender.
8
Add wine, stock, and porcini soaking liquid and boil until liquid is reduced by half.
9
Cook pasta in boiling water until al dente.
10
While pasta is cooking, add cream and porcini to wine mixture and boil sauce until thickened, about 5 minutes.
11
Drain pasta in a colander and transfer to a large bowl.
12
Add sauce, Parmesan, and truffle oil and toss well.
13
Season pasta with salt and pepper to taste.

2481

kcal

Calories

226

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 ounces dried porcini mushrooms (about 1 1/2 cups), 3 cups boiling water, 1 pound penne or other tubular pasta, 1/4 cup minced shallot, and more.

Yes, Penne di Bosco falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne di Bosco

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