Name: Penne col Sugo di Funghi Coltivati (Penne with Mushroom Sauce)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: ½ cup canned Italian peeled plum tomatoes, drained and cut up; 3 tablespoons chopped parsley; 1 pound fresh mushrooms; 1 pound penne (quill-shaped pasta); 1 cup chopped onion; ⅓ cup extra virgin olive oil, plus additional for tossing the pasta; 1 tablespoon butter; 4 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste; ⅓ cup dry white wine; Salt; 2 teaspoons chopped garlic; Black pepper in a grinder

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

With ingredients available in any supermarket, this sauce elicits from cultivated champignons mushrooms some of the muskiness, the depth of flavor one might associate with rare and expensive porcini.

The mushrooms undergo two cooking stages: the first one draws away and evaporates their bland, taste-diluting liquid; the second concentrates their flavor together with that of wine, anchovies, tomatoes, and parsley. An essential finishing touch is to drizzle the sauced pa