This pasta dish takes very little time to prepare. Put the water on to boil with a lid on asap. Salt it after it’s come to a boil, then dump the penne in. Now start on the sauce. You’ll be eating in 12 minutes.
Penne with truffled mushroom sauce (serves 2)200g penne pasta (the boxes I buy are 450, so I use about 1/2 a box. 1 tbsp olive oil 2 cups of mushrooms (a wild mushroom mixture or a box of crimini would be nice) 1 medium onion 1 plump clove of garlic 1 glass of white wine ½ cup of cream 1 tsp truffle oil
Salt and pepper Parmesan
- Bring a large pan of water to the boil. Salt it and add the penne. Cook for 1 minute less than the box instructions so that it is al dente.
- Meanwhile, dice the onion and fry in 1 tbsp olive oil
- Wipe then slice the mushrooms and add to the onion
- Once the mushrooms are brown, season with salt and pepper and grate in the clove of garlic
- Pour in 1 glass of white wine and scrape up the brown bits from the pan into a sauce
- Add the ½ cup of cream and the tsp of truffle oil (taste the sauce – sometimes truffle oil loses its flavor if it’s been in on a shelf for a while, in which case, add a bit more)
- Drain the pasta and toss with the sauce
- Grate over a generous amount of parmesan and some fresh black pepper
Serve with a green salad (from a packet) and a balsamic vinaigrette.
This originally appeared in a post about the dangers of kissing in a New York park and the court case that ensued.