Ciuffetti with porcini mushrooms

4 Servings

Ingredients

Quantity Ingredient
1 pounds Ciuffetti or similiar tightly spiraled pasta
6 ounces Fresh porcini mushrooms (2 oz dried)
1 cup Heavy cream
4 ounces Butter
¾ cup White wine
2 Cloves garlic
8 larges Leaves chopped fresh basil
¼ cup Grated parmigian cheese
Pinch margoram
Salt & pepper to taste

Directions

Saute garlic in butter till it becomes translucent. Add porcini mushrooms, thinly sliced, wine and marjoram. Salt and pepper to taste. When wine and water completely evaporate, add cream and simmer for approx 2 minutes till sauce thickens. Then add basil and parmigian cheese. Simultaneously, cook pasta, and in a bowl add sauce to done pasta and toss.

From the back of the Ciuffetti pasta package.

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