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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally. | 2. Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred. | 3. Suggested wine: 2000 Frescobaldi/Mondavi Lucente | 4. (blend of Cabernet, Merlot and Sangiovese). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne	1			35.7204	4.7627	1.6159	1.1340000000000001
porcini mushroom	1	cup	dried	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	1/2		minced	-	-	-	-
prosciutto di parma	4	slices	chopped	-	-	-	-
red wine	1/2	cup		-	-	-	-
italian plum tomato	1	cup	crushed canned	-	-	-	-
salt pepper				-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
basil leaf	6		shredded	-	-	-	-
parmigiano reggiano cheese	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.