icon-location Philadelphia, PA

Penne with Exotic Mushrooms, Sweet Onions, Roma Tomatoes and Peas in Marsala Cream

Pasta

Ingredients Penne

1 lb Penne Pasta 4 pats Butter
1 tsp Olive Oil
1 Sweet Onion Sliced Thin
1 cup Oyster, Shitake & Crimini Mushrooms
2 Roma Tomatoes Chopped
1/2 cup Peas
1/2 cup Dry Marsala Wine
1/4 cup Heavy Cream
Pinch Sage
1 cup Parmesan and Reggiano Cheese Mixed

Method for Penne

• Boil water and cook penne until al dente (approximately 8-10 minutes)
• Add butter and olive oil to hot pan and sauté onions until soft
• Add wild mushrooms and cook until tender (approximately 5 minutes)
• Add add Roma tomatoes and peas to pan
• Incorporate Marsala wine and bring to a boil
• Add heavy cream to finish
• Salt, pepper and sage to taste
• Plate pasta and top with wild mushroom sauce
• Finish with Parmesan Reggiano cheese

128 Ford St., W. Conshohockon, PA, 19428
610-828-8494