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Penne con funghi e prosciutto

Another simple and genuine pasta recipe from Campania, Italy: penne with mushrooms and prosciutto, a simple recipe but a sophisticated taste nonetheless...


1 lb. penne lisce pasta (or any short pasta)
1 lb. fresh porcini mushrooms
1 carrot
1 celery stalk
1 clove of garlic
1 cup of red wine
1/2 lb prosciutto cut into short strips,
1 cup extra-virgin olive oil
1 tablespoon chopped parsley,
1 pound grated pecorino romano cheese,
1 tablespoon salt
1 tablespoon italian herbs
freshly ground back pepper

Cooking instructions:

Clean and peel the celery, carrot and mince the garlic, chop them all finely then, in a pan, brown them slightly in a drizzle olive oil.

Add the mushrooms (cleaned and chopped with a sharp knife to small pieces).
Add the salt, pepper and pour the wine and let it evaporate under medium-high heat.

Continue cooking for about 25 minutes under low heat, possibly adding a bit of water if the sauce becomes too thick.
After this add the prosciutto and let it cook with the sauce, to allow the different flavors to mix.

Meanwhile, boil the pasta until al dente in salted water, drain and pour immediately the pasta in the sauce we have just prepared,
mix gently to coat the pasta evenly, sprinkle with cheese, plenty of black pepper and parsley. Ladle the penne to your guests' plates; serve while hot.

Suggested wines to accompany this meal: full-bodied red wines from Campania served at room temperature.

Serves 4 or 5

Buon Appetito!