Recipes|Featured Main
Penne Rigate with Creamy Mushroom Sauce
Difficulty Level: Intermediate
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Prep Time:5 Minutes
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Cook Time:PT25M20 Minutes
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Yield:4-6 Servings
Ingredients
- 8 ounces penne rigate pasta
- 1 tablespoon olive oil
- 1 pound mixed wild mushrooms
- 2 cups whole milk
- 1 tablespoon mushroom base
- ⅓ pound triple-crème Brie cheese
- ⅓ cup chopped sun-dried tomatoes in oil (optional)
- ½ cup grated Asiago or Parmesan cheese
- ½ cup chopped fresh Italian flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Red chile pepper flakes
- 226.8g penne rigate pasta
- 12.78g olive oil
- 453.59g mixed wild mushrooms
- 473.18ml whole milk
- 12.78g mushroom base
- 151.2g triple-crème Brie cheese
- 78.86ml chopped sun-dried tomatoes in oil (optional)
- 118.29ml grated Asiago or Parmesan cheese
- 118.29ml chopped fresh Italian flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Red chile pepper flakes
Melty Brie and Asiago cheese layered with hearty wild mushrooms is your delicious ticket to cozy town.
Preparation
STEP 1
Cook pasta according to package directions, drain and set aside.
STEP 2
Heat oil in an 11-inch or larger deep skillet over medium-low heat. Add mushrooms and cook until slightly browned. Remove from pan and set aside.
STEP 3
Reduce heat to low and add milk. Cook, stirring occasionally, until milk barely starts to simmer. Add mushroom base and whisk to combine.
STEP 4
Add Brie, rind and all, breaking into small pieces. Continue to stir occasionally. As cheese melts, increase heat and boil slightly to reduce sauce (it will not be very thick).
STEP 5
Add pasta, mushrooms, tomatoes, Asiago and parsley. Add salt, pepper and chile flakes to taste. Serve immediately.
Options
For additional flavor, finish the dish with toasted pine nuts, truffle oil and aged balsamic vinegar.