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• Jan 25, 2008 7:38 am US/Pacific
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  Pomodoro Penne Portobello

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Pomodoro Penne Portobello

From Pasta Pomodoro Restaurant

INGREDIENTS:
3/4 pound penne pasta

1 ounce dried Porcini mushrooms

1/2 pound mild Italian sausage

1 tablespoon butter

2 cloves garlic, sliced

2 Portobello mushrooms, sliced

1 ounce dried Porcini mushrooms

1/2 cup white wine

1 chicken breast, previously grilled and cut into pieces

1 cup cream

Salt to taste

1 bunch arugula, washed and chopped

3 tablespoons freshly grated Parmesan cheese

DIRECTIONS:

1. Bring large pot of salted water to boil. Add penne
    pasta and cook for 9-10 minutes.

2. Soak Porcini mushrooms in 1/2 cup of water for 2-
    3 minutes. Drain and set aside.

3. In a medium sauté pan, over medium heat, cook
    Italian sausage with butter until brown. Add sliced
    garlic and sliced Portobello mushrooms. Sauté for
    2-3 minutes.

4. Add wine, Porcini mushrooms and grilled chicken
    pieces. Cook for 2-3 minutes.

5. Add cream and salt to taste and bring to a boil. 
    Cook approximately 1 minute or until sauce begins
    to thicken.

6. Once the pasta is cooked, drain and add to the
    cream sauce in sauté pan. Add chopped arugula
    and Parmesan cheese, mix until combined. Serve
    with additional Parmesan cheese on the side.


Pasta Pomodoro Restaurant
Elk Grove 9624 Bruceville Rd.
West Roseville 10341 Fairway Drive         
Roseville 3984 Douglas Blvd.