Penette in Padella
Submitted by sanju
Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsPenette in padella ("penne in the pan") uses a risotto-style technique rarely seen with pasta. Dry penne gets toasted in olive oil for 8 minutes until the noodles darken slightly and smell nutty, then deglazed with brandy that flames off to leave just the oaky depth behind. From there the pasta cooks slowly in stock and reserved mushroom soaking water, the way rice cooks in risotto.
Meanwhile, rehydrated dried mushrooms (usually porcini in authentic northern Italian versions) saute in a second pan with parsley, cream, and Parmigiano-Reggiano into a glossy mushroom paste. That gets stirred through the pasta at the very end, coating every toasted, absorbent noodle in earthy, creamy richness.
Chef Tips
- Save the mushroom soaking water. This is half the reason to use dried mushrooms in the first place, and the dark amber liquid carries concentrated mushroom flavor that transforms the pasta cooking liquid.
- Strain the soaking water through a coffee filter or fine mesh. Dried mushrooms often carry grit and sand, which will ruin the silky finish of the sauce if not filtered out.
- Toast the penne until just golden, not brown. The goal is to wake up the wheat flavor, not to burn the pasta. Stir constantly and pull from heat the moment you smell toasted bread.
- Flame the brandy carefully. Turn off any extractor fan before pouring in, stand back, and let the alcohol burn off completely before stirring.
Variations
- Use fresh wild mushrooms in season (chanterelles, shiitake, maitake) in place of or alongside dried porcini.
- Add a spoonful of truffle paste or white truffle oil at the end for an indulgent finish.
- Stir in cubed prosciutto or pancetta with the mushrooms for a meatier pasta.
Ingredients
Directions
Soak the dried mushrooms for at least a ½ hours.
Squeeze must of liquid out and set aside.
Chop mushrooms into small pieces.
Keep ½ cup of the water.
In a large diameter fry pan add about 3 tablespoon of olive oil under medium heat.
Put in the dry penette. Sort of toast the penette stirring frequently to keep from being burned until they darken about 8 minutes.
Add brandy and keep stirring until all alcohol evaporates.
Take from fire and set aside. In another fry pan put ½ tablespoon of olive oil until medium heat.
Added mushrooms and parsely.
Sauté stirring occasionally for about 3 minutes. Add heavy cream and stir well.
Then add the parmesan cheese and stir to achieve a smooth paste.
Remove from heat. Return penette to medium heat.
Add broth and mushroom water. Cover and cook about 10 minutes until al dente.
Uncover and let most of liquid boil off. Stir in the mushroom mixture and cook until heated about 1 minute.
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