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● Mushroom Penne
salt
1⁄2 pound penne
2 tablespoons extra-virgin olive oil
1⁄2 garlic clove, minced
1⁄2 pound chanterelles, chopped
1⁄2 red pepper, julienned
5 sprigs parsley, chopped
freshly ground pepper
1⁄4 cup Grana Padano, freshly grated
Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a skillet over medium heat, warm the olive oil. Add the garlic and chanterelles and sauté for 5 minutes. Add the red pepper, parsley, salt and freshly ground pepper and cook for 5 minutes. Add the reserved pasta cooking water and Grana. Cook for 2 more minutes and add the penne. Toss well and serve hot. ● Serves 2
