Fricassee of Penne with Porcini Mushrooms

Ingredients:

• 1 pound penne pasta
• 1 cup dried porcini mushrooms
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a small bowl, soak the porcini mushrooms in 1 cup of warm water for 10 minutes. Drain the mushrooms and reserve the soaking liquid.
3. In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the porcini mushrooms to the skillet and sauté for 2-3 minutes.
5. Add the chicken broth and reserved mushroom soaking liquid to the skillet and bring to a simmer. Cook until the liquid has reduced by half, about 5-7 minutes.
6. Stir in the heavy cream and Parmesan cheese until the cheese has melted and the sauce has thickened.
7. Add the cooked penne pasta to the skillet and toss to coat with the mushroom sauce.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.

Verdict:

This rich and flavorful fricassee of penne with porcini mushrooms is a perfect choice for an indulgent dinner. The creamy sauce perfectly complements the earthy porcini mushrooms and nutty Parmesan cheese. Serve it with a simple green salad and crusty bread for a complete meal.

Serving suggestions:

• Add cooked chicken, shrimp or sausage to the pasta for extra protein.
• Serve the pasta with a side of roasted vegetables or a simple green salad.
• Pair the pasta with a glass of full-bodied red wine, such as Cabernet Sauvignon or Syrah.