Mark Leslie's Bow Tie Pasta with Mushrooms and Cream

Bow-Tie Pasta
Bow-Tie Pasta

Looking for a delicious, fancy meal that can be thrown together in about 30 minutes? Chef Mark Leslie is sharing his bow-tie pasta recipe, and it'll be sure to please even the most discriminating taste buds! Here's how to prepare the dish.

Bow Tie Pasta with Mushrooms and Cream
Farfalle con Funghi e Crema

1 ounce dried porcini mushrooms
1 pound mixed fresh mushrooms (such as cremini, shiitake, chanterelle and white button
mushrooms) cleaned and cut into a medium dice
1/3 cup extra virgin olive oil
1 medium onion, finely minced
2 garlic cloves, finely minced
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
3 tablespoons chopped fresh flat-leaf Italian parsley
1 pound farfalle (bow tie) pasta
1/2 cup freshly grated Pecorino Romano or Grana Padano cheese, more for garnish

Place the dried porcinis in a small bowl and cover with 2 cups warm water, placing a teacup saucer on the mushrooms to keep them submerged. Soak for 15 to 20 minutes. Drain the porcinis, reserving the liquid. Chop the porcinis into a medium dice. Line a strainer with paper towels and strain the reserved liquid into a bowl. Set aside.

Add the diced porcini mushrooms to the diced fresh mushrooms and set aside.

Heat the oil in a large skillet over medium heat. When the oil is hot, add the onion and garlic, and cook for one minute, stirring constantly. Add a 1/2 cup of the reserved porcini liquid and cook 4 to 5 minutes until the liquid has almost evaporated. Add the white wine and cook for 2 to 3 minutes, until the wine has reduced by half. Raise the heat to medium high and add the mushrooms, salt and pepper. Cook the mushrooms, stirring frequently, until they are golden and have released their juices, about 5 to 7 minutes. Add the cream and the remaining reserved porcini liquid, bring to a boil and cook for 2 to 3 minutes to thicken. Remove from the heat.

Meanwhile, bring a large pot of water to a boil over high heat. Add 2 tablespoons salt, and then the penne rigate to the boiling water and cook, stirring occasionally until the pasta is al dente—tender but firm to the bite. Drain the pasta and add to the mushroom skillet. Turn the heat on medium and toss the pasta and the sauce together until they are well combined. Remove from the heat, stir in the parsley and cheese. Garnish each serving with additional grated cheese.

Serves 6 to 8 people.

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