Penne With Porcini and Red and Yellow Peppers

Name: Penne With Porcini and Red and Yellow Peppers (Penne ai Porcini e Peperoni)
Cuisine: Italy
Ingredients: 1 yellow pepper, cored, seeded, peeled and ½-inch diced; ½ pound fresh or thawed frozen porcini ½-inch diced or 1 ounce dried porcini; 1 red pepper, cored, seeded, peeled and ½-inch diced; If you are using fresh or frozen porcini skip steps 1 and 3.; Freshly ground pepper; Salt; 4 tablespoons extra virgin olive oil; 1 pound fresh cremini or white mushrooms ½-inch diced; 1 branch fresh rosemary; 4-6 whole garlic cloves, peeled and lightly crushed; 2 branches fresh sage; ⅓ cup parmigiano-reggiano, freshly grated; 2 tablespoons butter; 1 pound penne

Penne ai Porcini e Peperoni

Preparation info

Difficulty
Easy

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This is a recipe I found in a restaurant called Antonio Colonna in a miniscule little town outside of Rome called Labico. The door to the restaurant has no sign and looks more like the entrance to a private home than a restaurant. You ring the bell and are shown in to an elegant high ceilinged room with six tables. There is no menu and you are served a spectacular seven course meal which the chef has selected for that day. This dish was the pasta course on the day of our visit. In its origi