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Taste of Italy: Try my easy pasta recipe for a satisfying autumnal meal

By Wolfgang Puck, Tribune Content Agency on

1/2 cup (125 mL) balsamic-glazed shallots (recipe follows)

6 tablespoons unsalted butter, cut into small pieces

1/4 cup (60 mL) freshly grated Parmesan cheese

8 fresh basil leaves, cut crosswise into julienne strips, for garnish

Thinly shaved Parmesan cheese, for garnish

Bring a large stockpot of salted water to a boil. Add the penne and cook until al dente, tender but still slightly chewy, following the manufacturer's suggested cooking time.

Meanwhile, heat a large saute pan over medium-high heat. Add the olive oil. Saute the mushrooms, stirring frequently, until golden-brown, 5 to 7 minutes. Season to taste with salt and pepper.

Stir in the broccolini, garlic, thyme and oregano. Add the stock and the shallots. Bring to a brisk simmer, stirring, until it reduces slightly. Whisk in the butter pieces until melted.

As soon as the penne is done, drain it and stir into the sauce. Stir in the grated Parmesan. Adjust the seasonings to taste.

Spoon the pasta and vegetables into 4 large, shallow serving bowls. Garnish with basil and shaved Parmesan. Serve immediately.

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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