This rich pasta recipe features a sautéed mix of sun-dried tomatoes, creamy mascarpone, and delicate chanterelle mushrooms.
It's colorful and comforting with a chewy mouthfeel (thanks to the sun-dried tomatoes) that belies layers of flavor — think sweet, woodsy and nutty. Best of all, it comes together quickly, making it an impressive mid-week meal.
Ingredients:
- 5 ounces butter
- 8 ounces Spanish onion, small dice
- 6 ounces sun-dried tomatoes, in Extra Virgin Olive Oil
- 8 ounces Chanterelle mushrooms, halved or quartered lengthwise
- 8 fluid ounces heavy cream
- 1-ounce mascarpone cheese Salt and pepper, to taste 8 ounces penne pasta Pasta water
Instructions:
Makes 4 servings.
1. Melt butter in a large skillet then add onion. Sauté over low heat until onion becomes translucent and soft.
2. Add sun-dried tomatoes and heat through, about 1 minute.
3. Add sliced mushrooms and sauté 5 minutes, or until tender.
4. Add heavy cream and mascarpone. Season with salt and pepper and reduce 5 minutes over medium heat.
5. Cook penne until al dente.
6. Toss penne with sauce, adding some of the reserved pasta water (if necessary) to moisten. Taste and adjust seasoning.
