Ingredients

3/4lb.Penette pasta

1 lb. Brussel Sprouts

1 medium sized onion chopped

4 cloves garlic

1lb. mixed sliced wild mushrooms such as shitake,crimini, porcini, chanterelle…

1/4 cup low sodium chicken stock

2 tbsp. white wine

1/4 cup chopped Italian Parsley

1/4 cup freshly ground Parmesan cheese

1 tbsp. unsalted butter

olive oil

Kosher salt

freshly ground black pepper

Preparation

  1. Cook Pennette “al dente” according to package,set aside.

2.Clean the Brussel Sprouts and cut in half. Steam for 5 minutes or until almost tender. Rinse with cool water and set aside.

3.Saute the onion and garlic in 2 tbsp. olive oil and 1 tbsp. butter until golden brown. Add the sliced mushrooms, saute for 3 minutes then add the chicken stock, white wine, Italian parsley and Brussel sprouts. Cook on medium high heat until the sauce thickens. (approx. 3 minutes). Season with salt and pepper to taste. Remove from heat. Toss together with the Penette and Parmesan cheese. Add a touch of olive oil if desired.