Simple Italian Mushroom Penne Pasta – Recipe
It’s common for Italians to sit right down to a big bowl of pasta for lunch or even as a starter. For quick lunch or dinners, I enjoy mixing up numerous kinds of pasta dishes (I can’t survive long without a pasta fix). The recipe below has limitless varieties. First use the recipe and then the next time you’re making it, add many other delights including sun dried tomatoes, artichokes, fresh mozzarella, meatballs or Italian sausage, etc.
Ingredients (four to five servings):
Preparation:
Wash the best medicinal mushrooms (click the next web site) and put them in a frying pan. Add the wine and butter and cook on high until all of the liquid is gone – about 20 minutes. Set them separate. Meanwhile, prepare the penne in a Dutch oven filled with a handful of quarts of boiling salt water for about ten minutes. Drain through a colander once the penne has cooked and make sure the majority of the water is gone but the pasta still is warm. Position the pasta back in the Dutch oven combined with the olive oil, parmesan, garlic, basil, oregano, pepper flakes, salt, and pepper and mix. Now in case you would like, try some of another ingredients I mention in the opening paragraph. My family and I am going to eat this as a first course for dinner often we like it even.