PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)
I saw one of the owners of Pasta Pomodoro make this on a local tv show. The measurements are approximate as he only demonstrated the ingredients used, no measurements. But this dish is easy and pretty hard to mess up. Mine tasted just as good as the one from the restaurant (I just tried this dish about a couple of weeks ago). A couple of pointers to make it tasty: Be sure to salt your water for pasta, this gives your pasta some flavor. After adding the pasta to the sauce, cook it for a minute of two so the pasta soaks up the sauce. After this step, you can taste and adjust flavor, adding parmesan cheese to give it more flavor (optional). Note: I actually didn't use the entire package of porchini mushrooms, only a little more than 1/2 of the package because it's expensive, also I used baby spinach instead of arugula because my kids do not appreciate the "bite" of the arugula.
Provided by JMigs0
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
- Prepare the sausage according to package directions (cooked throughly and browned), drain.
- Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
- Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
- Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
- Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.
Nutrition Facts : Calories 430.3, Fat 27.6, SaturatedFat 10.2, Cholesterol 57.9, Sodium 921.4, Carbohydrate 26.5, Fiber 4.1, Sugar 1.2, Protein 17.4
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Sajid ali Samo
[email protected]I thought this dish was just okay. The mushrooms were a bit tough and the sauce was a bit too watery. I wouldn't make this recipe again.
John Patrick
[email protected]This dish was a bit too spicy for my taste. I think it would be better if you used less red pepper flakes.
Baba Kadariya
[email protected]I love this recipe! It's so versatile. I've made it with different types of mushrooms, different types of pasta, and even different types of sauce. It's always delicious.
Furqan Abdul rehman
[email protected]This recipe is a lifesaver! It's so quick and easy to make, and it's always a hit with my family. I usually add a little bit of crumbled sausage to the sauce for extra flavor.
Rich Massella
[email protected]I thought this dish was just okay. The mushrooms were a bit bland and the sauce was a bit too acidic. I wouldn't make this recipe again.
Waqar ranjha
[email protected]This dish was a bit too salty for my taste. I think it would be better if you used less salt in the sauce.
Damien Vinson
[email protected]This recipe is a keeper! It's easy to make and it's always a crowd-pleaser. I usually add a little bit of chopped spinach to the sauce for extra nutrition.
Gabrielle Runyon
[email protected]This is one of my favorite pasta dishes! The combination of mushrooms, tomatoes, and cheese is perfect. I always make a double batch so I have leftovers for lunch the next day.
Arokmalith Nyanpanyang
[email protected]I thought this dish was just okay. The sauce was a bit too thick and the mushrooms were a bit too chewy. I wouldn't make this recipe again.
Tone Mafi
[email protected]This dish was delicious! The mushrooms were cooked perfectly and the sauce was flavorful and creamy. I would definitely make this recipe again.
mode utal
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning. I would also recommend using a different type of pasta, such as penne or rotini.
Anika Queen
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I usually add a little bit of extra garlic and red pepper flakes to give it a bit of a kick.
Smith Andrew
[email protected]This was amazing! I've made it twice already and it's become a family favorite. The sauce is so flavorful and the mushrooms are cooked perfectly. I highly recommend this recipe.
Gg F
[email protected]I thought this dish was just okay. The sauce was a bit bland and the mushrooms were a bit tough. I wouldn't make this recipe again.
Ali Azam
[email protected]This dish was a bit too spicy for my taste, but it was still very good. I would recommend using less red pepper flakes if you don't like spicy food.
Asia Anika
[email protected]I was a bit skeptical about this recipe because I'm not a huge fan of mushrooms. But I was pleasantly surprised! The mushrooms were cooked perfectly and they added a great flavor to the dish. I would definitely make this recipe again.
Too Yoo
[email protected]This recipe was easy to follow and the results were delicious. I loved the combination of the mushrooms and tomatoes. I will definitely be making this dish again.
Aynul Khan
[email protected]I made this dish last night and it was amazing! The flavors were so well-balanced and the pasta was cooked perfectly. I would highly recommend this recipe to anyone who loves pasta.
Asha Rajbanshi
[email protected]This pasta dish was a hit with my family! The portabella mushrooms added a savory, meaty flavor that everyone loved. The sauce was also delicious and flavorful. I will definitely be making this dish again.