Behind the Recipes
Penne Funghi with Parsley by Divya Gugnani
Makes 6- 8 servings
INGREDIENTS:
1 box imported penne pasta
1 tablespoon extra virgin olive oil
20 cremini mushrooms, trimmed and sliced
2 cloves garlic, peeled and crushed
dry white wine (Pinot Grigio works best)
1/2 cup double cream
1/2 teaspoon paprika
1/4 teaspoon nutmeg powder
3 tablespoons parmesan reggianio cheese
1 tablespoon flat leaf parsely, chopped finely
PREPARATION:
1. Boil penne for 8 minutes, or till al dente and set aside in a colander.
2. Prepare the sauce while penne is boiling. Add oil to a large sauce pan over medium heat. Toss in creminis and brown for 5 minutes.
3. Add the crushed garlic and cook for a couple minutes. Pour in the white wine half. Stir in carefully the double creme and reduce heat.
4. Sprinkle in paprika, nutmeg powder and season to taste. Remove from the heat.
Plating: Mix the hot sauce with the drained pasta and serve immediately. Garnish with fresh parsley and parmesan cheese. Sprinkle more fresh black pepper if desired.
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