Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Penne With Porcini Mushroom Sauce And Mozzarella
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- #93912
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup dried porcini mushrooms
2 tablespoons extra virgin olive oil
2 medium shallots
3/4 cup red wine
1 jar marinara sauce
1 package penne pasta
8 ounces fresh mozzarella, cut in 1-inch cubes
1/4 cup Parmigiano cheese
directions
Preheat oven to 375 degrees F. Spray a 13 x 9 inch baking dish.
Soak porcini mushrooms in hot water for 30 minutes. Drain, reserving soaking liquid, and set aside.
Bring a large pot of water to a boil. Heat olive oil in a large skillet. Add shallots and saute until golden.
Add porcini mushrooms. Cook for 2 minutes. Add wine and reduce by half. Add sauce and simmer for 5 minutes.
Cook pasta 1 minute under recommended cooking time. Drain. Add pasta to skillet with sauce. Mix well. Mix in mozzarella cheese.
Pour into prepared pan. Sprinkle with Parmigiano cheese. Bake for 10-15 minutes until cheese is melted.
added by
kelly123
nutrition data
580 calories, 18 grams fat, 77 grams carbohydrates, 22 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
January 8, 2010
This is a really delicious meal--at least it was after I filled in the holes in the recipe! It does not tell you how much water to use, nor what to do with the reserved soaking liquid. I just used enough to cover the porcinis, and added the saved liquid along with the spag. sauce step. I used Prego with mushrooms, as we are mushroom lovers, and a nice Bordeaux wine. I used a bit less olive oil, too, since I cook with non-stick. Will make again; betting leftovers are going to be excellent, too!