- Salt and pepper
- 1 pound penne rigate, regular or whole wheat
- 1 1/2 cups chicken stock
- 1 ounce dried porcini mushrooms
- 3 tablespoons extra virgin olive oil (EVOO)
- 1/4-1/2 pound Prosciutto di Parma (ask at the deli counter for prosciutto ends, which are sold at a discount), cut into 1/4-inch dice
- 1/2 pound crimini mushrooms, sliced
- 1 large shallot, chopped
- 4 cloves garlic, finely chopped or grated
- 1 cup heavy cream
- About 1/2 cup Marsala or dry white wine
- Grated Parmigiano Reggiano cheese, for tossing
- Flat leaf parsley, finely chopped, for garnish
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the starchy cooking water.
While the pasta is working, in a small saucepan, bring the chicken stock and porcinis to a boil. Simmer until softened, 8-10 minutes. Puree in a food processor.
Meanwhile,in a large skillet, heat the EVOO, three turns of the pan, over medium-high heat. Add the prosciutto and stir until the fat renders, a couple of minutes. Add the criminis and cook until browned, about 10 minutes. Add the shallot and garlic; season with salt and pepper. Stir in the cream and Marsala. Stir in the mushroom puree and cook at a fairly rapid bubble, stirring, until reduced, 10 minutes.
Add the pasta and reserved cooking water to the sauce. Add the cheese as you toss. Serve in shallow bowls; top with parsley.