Ingredients for 4 people:
- 400 gr. of penne
- 30 gr dried porcini mushrooms
- 2 teaspoons of butter
- 1 clove of garlic
- parsley
- chilli pepper if desired.
Preparation
Soak the porcini mushrooms in a bowl of lukewarm water for about twenty minutes. In a pan with a little chili pepper and 1 clove of garlic, melt 1 generous teaspoon of butter. As soon as the garlic starts to fry, add the porcini mushrooms to the pan. At the end of cooking, add some chopped parsley.
Cook the pasta in plenty of salted water and add a little of the cooking water to the pan to keep the sauce moist. Drain the pasta al dente and toss it in the pan with the sauce, adding another half teaspoon of butter.
Serve hot.
