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Penne Funghi Tartufo

Penne Funghi Tartufo

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  • 1 Pound cremini mushrooms, quartered
  • 1 Pound penne rigate
  • Chopped parsley, for garnish
  • 1/2 Cup cooking oil
  • 1/2 Cup grated Parmigiano-Reggiano, for garnish
  • 8 Ounces black trumpet mushrooms
  • 1 Cup white truffle oil
  • Fresh thyme, to taste
  • 3 Tablespoons chopped scallions, for garnish
  • Salt and pepper, to taste


Season the cremini mushrooms to taste and sauté them in ¼ cup of the cooking oil until caramelized, about 20 minutes.

Cook the penne al dente in a large pot of boiling salted water for about 8 minutes. Drain the pasta (do not rinse with water) and pour the rest of the oil over the pasta to prevent sticking.

Clean the black trumpet mushrooms and sauté until tender. Season to taste with salt and pepper and add fresh thyme. In a blender, mix the white truffle oil with the black trumpet mushrooms purée until it forms a paste.

Combine the cremini mushrooms with the cooked penne and pour the white truffle paste over. Toss well to combine and garnish with Parmigiano-Reggiano, parsley, and scallions.


    • 1 1/2 pounds skinless, boneless chicken breasts
    • Kosher or coarse salt and freshly ground black pepper, to taste
    • 2 tablespoons unsalted butter
    • 1 teaspoon minced garlic
    • 4 cups chicken broth, preferably low-sodium
    • 1 package (1 pound) penne rigate or ziti
    • 1 1/2 cups heavy (whipping) cream or half-and-half, warmed
    • 1 cup freshly grated Parmesan, plus more for serving
    • 1/4 cup chopped fresh flat-leaf parsley (optional)

Vitello con Salsa di Funghi e Tartufo (Veal with Mushroom-Truffle Sauce)

Ingalls Photography

From October to March, during truffle season in Umbria, the pungent fungi are used to enrich all sorts of savory dishes. Here, shaved black truffle enriches the buttery mushroom sauce for a pan-fried veal from Scacciadiavoli winery, located near the walled medieval city of Montefalco. The dish goes wonderfully with Montefalco’s famed sagrantino wine, a robust, tannic red. This recipe first appeared in our November 2014 issue with the story Taste of Umbria.

Find this recipe in our cookbook, Vitello con Salsa di Funghi e Tartufo (Veal with Mushroom-Truffle Sauce)

Pasta with Truffle Sauce (Pasta al Tartufo)

The fall and winter seasons are the perfect time to enjoy Italian style comfort food. For those that love the earthiness of truffles this is the easiest dish to prepare and it only takes as long as boiling the pasta. Typically served with long thicker pasta its also perfect with penne rigate. Italians don't usually serve truffled dishes with cheese, but a bit of parmigiano and a drizzle of our EVOO hit the spot.

1 lb of pasta, penne rigate, fettucine, spaghetti rigati or "umbriacelli" if you can find it

1 tablespoon EVOO, more for drizzling to finish

Set the water to boil and begin to cook the pasta.

Heat on low the 1 tablespoon of EVOO in a saute pan that can hold the pasta. Add the heavy cream and the truffle sauce. Heat thoroughly.

Drain the pasta and then toss into the sauce. Add more EVOO if desired.

Serve immediately with some cracked pepper on top , cheese (optional), and a final finishing of robust and fruity EVOO.

PENNE PANNA E TARTUFO – Penne with cream sauce and truffle

INGREDIENTI PER 6 PERSONE/ Ingredients for 6 people

  • 500 g di penne/500 g of pasta (penne)
  • 200 g di panna da cucina/200 g of cream
  • 100 g di parmigiano/100 g of parmesan cheese
  • 1 aglio/ 1 garlic
  • olio extra vergine di oliva q.b./extra virgin olive oil q.s.
  • sale e pepe q.b./ salt and pepper q.s.

PROCEDIMENTO/ Recipe preparation

In un tegame antiaderente versate l’olio e un aglio intero, appena dorato. Toglietelo ed aggiungete la panna, lasciate cuocere per circa 15 minuti a fuoco lento. Spegnete e aggiungete la SALSA TARTUFATA BIANCA e un pizzico di sale e pepe. In un’altra pentola fate cuocere le penne in abbondante acqua salata. Scolatele al dente e mantecatele a fuoco vivace con il sugo preparato in precedenza. Spolverizzate con parmigiano grattugiato e servite ben caldo.

Pour the olive oil and a whole garlic in a non-stick pan. As soon as the garlic has goldened, r emove it and add the cream and let cook over low heat for about 15 minutes. Turn off, add the WHITE TRUFFLE SAUCE and a pinch of salt and pepper. In another pot, cook the pasta in abundant salted water. Drain to the thoot and stir over high heat with the sauce you have previously prepared. Sprinkle with parmesan cheese and serve warm.

Tagliatelle with Mushrooms (Tagliatelle ai Funghi)

Tagliatelle with Mushrooms (Tagliatelle ai Funghi) is a simple and delicious pasta meal. Meaty mushrooms are sautéed with shallots, wine and parsley and served with homemade tagliatelle pasta. It&rsquos all about ease with this vegetarian, 30 minute pasta dish. If you like to follow the concept of going meat free once or twice a week, this is the best dish because you still get a meaty bite from the mushrooms.

If you like mushrooms this is the perfect dish for you. The softness of the fresh pasta paired with the meatiness of the mushrooms and a touch of wine.

This tagliatelle with mushrooms is a great, quick dish to make on a busy weeknight. If you&rsquore serving to kids, you can substitute the wine with vegetable stock.

For extra mushroom flavor, dried porcini mushrooms are reconstituted in hot water that also creates a delicious broth that is added to the cooked mushrooms.

My new favorite thing is homemade fresh pasta. For this recipe I used tagliatelle (see below). Once you make it, you&rsquoll never buy dry packaged package again. Unless you can find fresh pasta, then go for it.

I like to make a big batch and it keeps so well in the freezer, you can cook it right from frozen and it only takes about 3 minutes to cook.

If you&rsquove made this Tagliatelle with Mushrooms (Tagliatelle ai Funghi) or any other recipe leave a comment below. I love to hear from my readers!


  • 1 cup (240ml) homemade or store-bought low sodium chicken stock (see note)
  • 1 1/2 teaspoons (4g) powdered gelatin, such as Knox
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1 1/2 pounds (675g) mixed mushrooms (such as shiitake, oyster, maitake, beech, cremini, and chanterelles), cleaned, trimmed, and thinly sliced or torn by hand (see note)
  • Kosher salt and freshly ground black pepper
  • 3 medium shallots, finely minced (about 3/4 cup 120g)
  • 2 medium (10g) garlic cloves, minced
  • 2 tablespoons (4g) chopped fresh thyme leaves
  • 1/2 cup (120ml) dry white wine or 1/4 cup (60ml) dry sherry
  • 1 teaspoon (5ml) fish sauce (optional)
  • 1 pound (450g) short dried pasta (such as casarecce or gemelli) or long fresh egg-dough pasta (such as tagliatelle or fettuccine)
  • 6 tablespoons unsalted butter (3 ounces 85g)
  • 3 ounces grated Parmigiano-Reggiano (1 cup 85g)
  • 1/4 cup (10g) chopped fresh flat-leaf parsley leaves

Pasta Recipes

Pasta is to Italy as fish and chips is to Britain! There are literally thousands of Italian pasta recipes, so where do you start? There are healthy Italian pasta recipes, quick Italian pasta recipes, classic Italian pasta recipes and recipes that have Gino’s unique twist!

Whether you want to make your own pasta dough or you’re choosing from dozens of different types of pasta, there’s a pasta shape to complement every pasta recipe! In fact, there are over 600 forms known by an incredible 1,300 names.

You may not realise it, but the shape of pasta you choose plays a big part in what the final dish looks and tastes like. For example, long, thin pasta like pappardelle or linguine go best with Italian pasta sauce recipes because the sauce coats the strands. Pasta shapes like fusilli (little springs) and conchiglie (shells) go very well with pasta sauces with texture, like Bolognese since the meat is captured in the small crevices of the pasta, and tubular pasta like penne rigate (ridged quills), macaroni (elbows) and rigatoni (thick ridges) are ideal for chunky Italian pasta sauce recipes full of delicious vegetables!

Like they say 1 in 12 people in the world own a copy of Dark Side of the Moon by Pink Floyd, every person in the world knows at least one recipe for Italian pasta! It’s amazingly versatile, it’s nutritious, delicious and if you scroll through Gino’s authentic Italian pasta recipes, his Italian pasta sauce recipes and his recipes for pasta dishes with meat, without meat, with cheese or without or full of vegetables, fresh pasta recipes and baked pasta recipes, you will find mouth-watering Italian pasta recipes for one, for two or for the whole family!

You can find a full range of the very best Italian pasta recipes in Gino’s best-selling recipe books or you can find a selection of great ideas below. Time to start cooking!

Recipe Summary

  • 1 (12 ounce) package penne pasta
  • 1 (3 ounce) package pancetta bacon, diced
  • 2 tablespoons butter
  • 1 (10 ounce) package sliced mushrooms
  • 1 tablespoon minced garlic
  • ½ cup heavy cream
  • ¼ teaspoon Italian seasoning
  • ¼ cup grated Parmesan cheese, or to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.

Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.

To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.


  1. Jakib

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  2. Karn

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  3. Hoben

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  4. Chrysostom

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