Ingredients
- 1 lb Ciuffetti or possibly similiar tightly spiraled pasta
- 6 ounce Fresh porcini mushrooms (2 ounce dry)
- 1 c. Heavy cream
- 4 ounce Butter
- 3/4 c. White wine
- 2 x Cloves garlic
- 8 lrg Leaves minced fresh basil
- 1/4 c. Grated parmigian cheese Healthy pinch margoram Salt & pepper to taste
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Ciuffetti With Porcini Mushrooms
Servings: 4
Directions
- Saute/fry garlic in butter until it becomes translucent/soft. Add in porcini mushrooms, thinly sliced, wine and marjoram. Salt and pepper to taste. When wine and water completely evaporate, add in cream and simmer for approx 2 min until sauce thickens. Then add in basil and parmigian cheese. Simultaneously, cook pasta, and in a bowl add in sauce to done pasta and toss.
- From the back of the Ciuffetti pasta package.
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