Penne with Mushrooms and Ham

Penne ai Funghi e Prosciutto

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Dried porcini add richness of flavor to the white mushrooms here. An Italian prosciutto cotto is a ham that is slow-cooked with a minimum of herbs and spices and would be ideal here. If it is unavailable, use a good-quality plain cooked ham.


  • ½ ounce dried porcini mushrooms
  • ½ medium yellow onion
  • 3 tablespoons


  1. Put the dried porcini in a bowl, cover with warm water, and soak for at least 10 minutes.
  2. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  3. Peel and finely chop the onion. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a golden col