Pennette pasta with mushrooms



The good smell of the woods, that intense, musky smell. After a day spent discovering the beauties of nature, a good lunch is called for. And there is nothing better than making pennette pasta with mushrooms! It is a creamy dish with one of the most precious ingredients found in the forest during the fall season. These are porcini mushrooms, already featured in velvety soups, strudels and simple sautéed dishes. Pennette pasta with mushrooms along with other appetizing ingredients are featured today, and you may regret not having doubled the amounts of the recipe, because we bet that everyone will want seconds! Here is our version of pennette pasta with mushrooms, let us know if you like it and what your variations are!

Pennette rigate pasta 2 ⅓ cups (320 g)
Porcini mushrooms 3 ¼ cups (400 g)
Smoked pancetta 7 oz (200 g)
Tomato puree 3 ¼ cups (400 g)
White onions 2 oz (60 g)
Heavy cream 1 oz (30 g)
Extra virgin olive oil 3 tbsp (40 g)
Parsley to taste
Fine salt to taste
Black pepper to taste

How to prepare Pennette pasta with mushrooms

To prepare pennette pasta with mushrooms, start by cleaning the mushrooms. Remove any excess soil first using a small knife 1, then a slightly dampened cloth (or a special brush) 2. Then cut them into slices, about 1/5 inch (.5 cm) thick 3.

Bring a pot with plenty of salted water to a boil. Move to the pancetta bacon: slice it and cut some cubes about a 1/5-inch thick (0.5 cm) 4. Heat 1 1/2 tbsp (20 g) of oil in a pan and fry the smoked pancetta over high heat, stirring frequently 5. It will just take a few minutes, then set aside 6.

Peel and chop an onion 7, take the pan where you sautéed the pancetta bacon and heat another 1 1/2 tbsp (20 g) of oil with the cooking liquid. Add the chopped onion 8 and let it brown briefly before adding the porcini mushrooms 9. Brown for about 5 minutes, stirring occasionally.

Add the tomato puree 10 and cook over low heat for about 5-10 minutes. When it has cooked, add the pancetta 11 and cook for another 5 minutes 12. In the meantime, cook the pasta and drain when al dente.

Over low heat, add the cream 13 to the sauce and stir to mix 14. Chop the fresh parsley 15

and complete your dish by staining the penne pasta directly into the pan 16. Stir, season with the chopped parsley 17 and a little pepper to taste (and salt if needed). Just a few moments and the pennette pasta with mushrooms is ready to be served.


If you prefer, you can keep the pennette pasta with mushrooms in the refrigerator for a day, but remember that the consistency of both the pasta and the sauce may be affected.


Pennette pasta with mushrooms can be enjoyed especially in Umbria, Tuscany, but also in other regions of northern Italy. Each place has its own version: without cream, with olive oil, with speck instead of bacon or prosciutto, with other types of mushrooms or with cheese, olives... the ingredients can vary according to the region of origin. Or your own sauce idea!