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Penne With Mushrooms Sage Pine Nuts And Prosciutto

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Ingredients
  Olive oil 5 Tablespoon
  Penne pasta 1 Pound
  Dry sherry 1⁄2 Cup (8 tbs)
  Chicken broth 8 Cup (128 tbs)
  Mushrooms 4 Ounce, sliced
  Heavy cream 2 Cup (32 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Chopped fresh sage 4 Teaspoon (Plus 4 Sage Leaves For Garnish)
  Sage leaves 4 (For Garnish)
  Pine nuts 4 Teaspoon, toasted
  Prosciutto 4 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Diced tomatoes 2 Tablespoon
Directions

In a large saute pan or skillet over medium heat, heat 3 tablespoons of the oil.
Add the pasta and saute until golden brown, about 2 minutes.
Add the sherry and simmer until the sherry has almost evaporated, about 3 minutes.
Add one-third of the broth and simmer until the pasta absorbs the broth, about 5 minutes.
Repeat until all the broth is absorbed and the pasta is al dente, a total time of about 15 minutes.
In a large saute pan or skillet over medium heat, heat the remaining 2 tablespoons oil and saute the mushrooms for 6 to 8 minutes, or until tender.
Add the cooked penne, the cream, salt, and pepper.
Bring the cream to a boil and add the sage, pine nuts, and prosciutto.
Simmer over low heat until the cream is slightly reduced, about 3 to 4 minutes.
Add the Parmesan and toss to blend.
Serve in warmed bowls, garnished with the sage leaves and diced tomato.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Blending
Ingredient: 
Mushroom

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