Penne Rigate with Pork and Mushrooms in Sour Cream

Pasta and Pizza | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Penne Rigate with Pork and Mushrooms in Sour Cream

Ingredients

Penne rigate - 17.6 oz
Fresh Mushrooms - 15.9 oz
Sour Cream - 10.6 oz
Dried Chinese mushrooms - 0.4 oz
Milk - 3 tablespoons
Butter - 1.8 oz
Shallot - 4 pieces
Nutmeg - ½ piece
Balsamic Vinegar - 2 tablespoons
Grated Pecorino Pepato Cheese - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Pork tenderloin - 10.6 oz
Canned Pork with Beans - ½ can
Vegetable Oil - 2 tablespoons

Step by Step guide

Step 1

Soak the dried porcini mushrooms in warm milk for 30 minutes. Melt the butter in a pan, add finely chopped shallots, and cook for 5 minutes over low heat. Drain the porcini mushrooms using a sieve lined with a paper towel. Squeeze out the liquid and reserve it. Finely chop the mushrooms and add them to the pan along with the fresh mushrooms, then pour in the balsamic vinegar. Season with salt and pepper, and add nutmeg. Mix well and cook over low heat for 30–40 minutes. In the last few minutes, add the beans and drain the water.

Step 2

Pound the pork tenderloin, season with salt and pepper, then cut into thin strips. In a large skillet, sauté the meat in vegetable oil. Keep warm.

Step 3

Cook the pasta. Two minutes before it's done, stir in the sour cream and reserved milk into the mushrooms and heat through. Drain the pasta and transfer it to a pot with the mushroom sauce, then add the meat and heat on the stove for 1–2 minutes. Serve topped with Parmesan.