Whole Grain Penne With Creamy Porcini Sauce

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This recipe was served at the 2014 NACUFS conference in Baltimore. It’s a classic Italian sauce that’s great with a variety of pata shapes.

Ingredients

  • 3.3 lb. Barilla Whole Grain Penne
  • 1 lb. thinly sliced prosciutto
  • 4 Tbsp. extra-virgin olive oil
  • 4 cloves chopped garlic
  • 8 oz. dried porcini mushrooms, reconstituted
  • 1 qt. chicken stock
  • 1 qt. heavy cream
  • 4 Tbsp. truffle oil
  • as needed salt
  • as needed black pepper
  • 2 cups grated Parmesan cheese

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Render the prosciutto in a skillet until it is crispy; set aside to drain.

Step 3

Using the same skillet, add the oil and garlic and cook for 1 minute over low heat. Add the mushrooms and saute over medium for 3 to 4 minutes. Stir in the stock and cream and bring them to a simmer. Remove the sauce from the heat and stir in the cheese and truffle oil and season with salt and pepper.Set it aside and keep it warm.

Step 4

For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and add it to a pan with some of the sauce, thinning it with pasta cooking water if necessary.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • PLUS® Penne
  • Whole Grain Penne
  • Whole Grain Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 507
Calories from Fat 225
% Daily Value*
Total Fat 25g
38%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 930mg
39%
Total Carbohydrate 55g
18%
Dietary Fiber 8g
32%
Sugars 3g
Protein 18g
36%

Vitamin A 13%
Vitamin C 1%
Calcium 10%
Iron 12%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.