Name: Penne con Funghi e Timo (Penne with Mushrooms and Thyme)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon/7 g unsalted butter; 12 ounces/350 g mushrooms, cleaned and sliced thin; 14 ounces/400 g penne (or other medium-size maccheroni from Italy); 3 sprigs fresh thyme; 1 or 2 tablespoons/7 to 15 g freshly grated Parmigiano-Reggiano (optional); 1 shallot, peeled and sliced thin; 1 tablespoon/15 ml extravirgin olive oil

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

If fresh funghi porcini are at hand, they will enhance this dish significantly, but you may also make it with cremini or with cultivated store-bought mushrooms.

Ingredients

14 ounces/400 g penne (or other medium-size maccheroni from Italy)
1 tablespoon/

Method

Set a large pot of cold water to boil. Once the water reaches a boil, toss in a pinch of coarse or sea salt if you wish. If you have added salt, let the water return to a rolling boil. Cook the penne until al dente and then drain them in a colander. Do not rinse. While the water is heating up, you should begin the preparation of the sauce. In a large skillet, melt the butter with the olive oil