Penne Pasta with Mushrooms ‘Alla Boscaiola’
(*omit for vegetarians)
|1 can||Cook Italia Chopped Tomatoes|
|1 tablespoon||Cook Italia Tomato Purée|
|3 tablespoons||Olive Oil|
|1||Shallot or small onion, finely chopped|
|1||Garlic clove, chopped or crushed|
|200g||Mushrooms, cleaned & chopped, or 100g mushrooms with 100g (re-hydrated) porcini mushrooms for a stronger ‘woodland mushroom’ taste.|
|A handful||Flat leaf parsley, chopped|
|Leaves from a sprig||Rosemary, finely chopped|
|½ glass (about 75ml)||White wine or water|
|A pinch||Salt and Black Pepper|
|A good sprinkling||Cook Italia Grated Italian Hard Cheese*|
Warm a tablespoon of the olive oil in a large pan on a medium heat then add the shallots & garlic and cook, stirring, for about 5 minutes, until they are softened but not coloured.
Add the remaining olive oil, then add the mushrooms and cook for another 3 minutes.
Add the rosemary, and the porcini if using, and cook for 2 minutes more.
Gently pour in the Chopped Tomatoes, then add the Tomato Purée and the white wine (if using) or water and stir well.
Turn the heat down to a simmer for about 10 minutes, stirring occasionally, whilst you cook the Pasta. Add about a tablespoon of water if it is looking too dry at any point.
Meanwhile, cook the Penne pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes. When it’s how you like it – ‘al dente’, or slightly softer, drain the pasta.
Add the cooked, drained Penne, and the fresh parsley to the pan with the sauce, and stir them together so that the pasta is thoroughly coated in the sauce.
Serve immediately with a sprinkle of Grated Italian Hard Cheese* (if using) and a twist of black pepper for the truly Italian touch.