Penne with Mushroom Sauce: The Authentic Italian Recipe

Name: Penne with Mushroom Sauce: The Authentic Italian Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 360 g of Penne; 600 g of Mushrooms; 500 g of Sieved Tomatoes; 1 clove of Garlic; 1 tablespoon of Tomato Paste; q.b. of Red Onions; q.b. of Sage; q.b. of Rosemary; q.b. of Bay; q.b. of Salt; q.b. of Black Pepper; q.b. of Parsley; q.b. of Extra Virgin Olive Oil

Penne with Mushroom Sauce is a quick and easy autumn pasta dish with a rich flavor, perfect for a different dinner option during cold autumn or winter days.

Recipe Penne with Mushroom Sauce: The Authentic Italian Recipe

Difficulty Easy
Preparation 10 minutes
Cooking 20 minutes
Servings for 4 servings

Penne with Mushroom Sauce is a flavorful autumn-inspired first course ready in under 30 minutes, featuring a rich tomato-based mushroom sauce that clings perfectly to tube-shaped pasta. This traditional recipe uses frozen mushrooms for convenience but adapts beautifully with fresh porcini or reconstituted dried mushrooms (particularly recommended during fall harvest season). Key to the dish is slowly reducing tomato purée (_passata di pomodoro_) into a velvety sauce enhanced with garlic, olive oil, and aromatic herbs like rosemary and sage – quintessential flavors of Italian cucina povera. The finishing touch of fresh parsley adds brightness to balance earthy mushroom flavors. While particularly popular in Tuscany and Umbria during mushroom foraging season, this versatile recipe works year-round using accessible ingredients. Serve family-style with crusty bread for _scarpetta_ – the cherished Italian tradition of wiping the plate clean with bread.

Ingredients for 4 servings

360 g of Penne
600 g of Mushrooms Frozen
500 g of Sieved Tomatoes
1 clove of Garlic
1 tablespoon of Tomato Paste
q.b. of Red Onions
q.b. of Sage
q.b. of Rosemary
q.b. of Bay
q.b. of Salt
q.b. of Black Pepper
q.b. of Parsley
q.b. of Extra Virgin Olive Oil

Copy Ingredients List

Open in App

Method

Download our APP with exclusive content and LESS ADS! Click here and GET IT FREE

To prepare Penne with Mushroom Sauce, start by making the Tomato and Mushroom Sauce. In a pan, sauté some finely chopped onion and a clove of garlic in olive oil. Then add the frozen mushrooms, deglaze with a splash of white wine and let it cook for a few moments over high heat.
Once the alcohol has evaporated, add the aromatic herbs, tomato paste, and crushed tomatoes. Season with salt and pepper, mix well, and let it simmer over low heat with the lid on for 15-20 minutes.
After this time, remove the lid, take out the garlic clove, sprinkle with some freshly chopped parsley, and let the sauce reduce for 5 minutes.
Drain the pasta al dente (keeping it slightly firm to the bite), transfer it directly to the pan and toss over high heat for a few seconds. Garnish the Penne with Mushroom Sauce with additional freshly chopped parsley if desired and serve! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For our Penne with Mushroom Sauce recipe, we used frozen mushrooms, but you can use the same amount of fresh mushrooms, or 3.5 oz (100g) of dried mushrooms. Both button mushrooms (Champignon) and Porcini mushrooms work perfectly for this recipe, or alternatively, you can use a mixed mushroom blend.

Tips

If the sauce becomes too dry when tossing the pasta in the pan, keep aside a ladleful of pasta cooking water and use it as needed to make the sauce more fluid.

Storage

If you have leftover Penne with Mushroom Sauce, store them in an airtight container in the refrigerator for up to 2 days. Before eating, reheat in the microwave or in a pan, adding a splash of oil or water.