Friday, 18 April 2014

Penne With Italian Sausage, Porcini Mushrooms And Tomato Recipe #Respectthepasta

Last week I blogged about my experience of eating at the Ask Italian restaurant as I enjoyed a girlie pasta lunch. The food was so tasty that I was super excited to try a recipe from the Ask Italian cook book. My eight year old Granddaughter was my assistant for the day and after a lot of in-decision we went for Penne Con salsiccia E Porcini. I must say, it was delicious and the whole family really enjoyed it.

ASK Italian Ambassador Theo Randall, has had a huge hand in creating some of the delicious menus at ASK Italian, he has also created a set of rules for creating perfect pasta:

Pasta DO:
-Use LOTS of boiling, well-salted water
-Cook for two minutes less than the packet instructions and finish cooking in the sauce with a spoonful of cooking water
-Enjoy immediately in small portions in warm bowls or plates – “pasta waits for no man”
-Tip pasta into a colander to drain it - use tongs or a slotted spoon to take pasta out of the water
-Test ‘done-ness’ by throwing pasta onto the walls
-Use too much sauce – coat the pasta, don’t drown it

Penne Con Salsiccia E Porcini
Penne With Italian Sausage, Porcini Mushrooms And Tomato

  • 4 tablespoons of extra virgin olive oil.
  • 1 small red onion, chopped
  • 1 garlic clove, chopped
  • 200g Italian sausages, skins removed
  • 50g dried porcini, soaked in a cup of warm water
  • 1 x 400g tin chopped plum tomatoes
  • 50ml double cream
  • 400g penne rigate
  • 50g dried porcini mushrooms
  • pecorino stagionato cheese, to grate
  • salt and freshly ground pepper.
  1. Bring a large pan of salted water to the boil (for the pasta)
  2. Heat the oil in a separate large  saucepan over a low heat. Add the onion and garlic and cook for 3-4 minutes, stirring until the onions soften.
  3. Meanwhile, chop the sausage meat. When the onions are soft, add the meat to the pan, stir and cook over a medium heat for ten minutes. Remove the mushrooms from their soaking water and chop, reserving the water. Add the mushrooms and water to the meat in the pan.
  4. Drain off excess fat, add the tomatoes and cook for 20 minutes. Finish by adding the double cream, keeping the sauce at a simmer. Taste for seasoning.
  5. Meanwhile, cook the pasta. Drain. Turn the pasta into the pan with the hot sauce and mix well over a low heat. Serve the pasta with pecorino stagionato to grate at the table.


  1. I'll leave out the meat, but this sounds delicious!

  2. Thanks for this recipe! It looks delicious! We are in Italy on vacation, and this looks better than what I have had to eat here the last few days. Have non-Italians become better cooks of Italian pasta than Italians? Hmmmm? Linda@Wetcreek Blog



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