Truffle Cream Penne with Italian sausage and porcini mushroom

By: Chef Lorenzo Boni

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*Best served with Ruffino Chianti DOCG

Taste profile: Ruffino's original wine, and one of the world's most recognized Tuscan wines. The wine is extra dry, medium-bodied and well-structured. Enjoy aromas and flavours of chestnut, leather, rye bread and red berry fruit, with spicy notes and a touch of pepper. Also goes well with wild boar ragu, grilled steak or roasted vegetables.

1 box Barilla Penne                                                              

4 tbsp EVOO                                    

1 cup onion, chopped

½ pound mild Italian sausage, casings removed                                              

½ cup white wine                                                    

1 oz porcini mushrooms, dry but reconstituted                           

1 cup heavy cream

salt and black pepper to taste  

½ cup Parmigiano Reggiano cheese, grated                

1 tbsp (20 leaves) Italian parsley, chopped

1 cup chicken broth

1 tsp truffle oil

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Instructions

  • Fill a medium to large pot with water and place on stove on medium-high heat.

  • Sauté onion in a large frying pan for a few minutes in olive oil until translucent.
  • Add crumbled sausage and brown well.

  • Deglaze with white wine and reduce well. Add chopped mushrooms and cook for three minutes.

  • Add broth and reduce to half over high heat.

  • Stir in heavy cream, season with salt and pepper and bring to simmer.

  • Meanwhile, add the pasta to the boiling water and cook to al dente, drain and toss with the sauce directly in the pan.

  • Stir in Parmigiano Reggiano cheese, truffle oil and sprinkle with chopped parsley before serving.

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