This was so delicious. Lots of mushrooms and a deep earthy flavor combined in this one for a filling meal.
What we have here is penne that is soaked in a creamy, ‘shroomy sauce the would have been perfect without the Penne. Honest! I would have licked the spoon, the plate, the skillet. Hazan hit this one out of the park.
I only made 1/2 of the sauce and only used 1/4 of the called for pasta. I like my pasta juicy.
The recipe called for dried porcini, white mushrooms, ham/prosciutto, onions, and cream. All items I keep on hand so this went together quite quickly. The ham I used was almost non-existent by the time all the mushroom flavors came together. Maybe it was the ham I used. While I do keep prosciutto on hand it had been lost in the freezer and turned out to be not usable. So boiled ham it was. Next time – prosciutto.
The recipe is on page 159 of Hazan’s Thirty Minute Pasta.
Check with Kayte, Peggy, and Chaya for this week’s pasta as we cook our way through Giuliano’s book.