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Penne Campagnola

Chef Giacomo Appice
Tre Visi Cafe

Kid friendly yes, but this recipe equally hits the mark for mature palates.


1 lb penne pasta
2 chicken breasts, cooked and diced
1/2 cup yellow onion, diced
1/2 cup peas
2 cups mushroom, sliced
1/2 cup marsala wine
2 cups heavy cream
1 cup demi-glace
small bunch basil, chopped
2 Tbsp butter
1/2 cup Parmigiano cheese, grated



  1. In a large frypan, start cooking onions in the butter until softened.
  2. Add chicken, mushrooms and peas. Cook for 2 minutes, stirring until mushrooms have released most of their water.
  3. Deglaze with marsala wine. When wine has mostly evaporated, add cream and demi-glace. Simmer until sauce has slightly thickened.
  4. In a large pot of salted water, boil penne pasta. Once cooked, drain and add to the sauce along with chopped basil and Parmigiano cheese.
  5. Stir until sauce and pasta are well combined and creamy.
  6. Serve with fresh chopped basil and Parmigiano cheese.


Yield 4 servings


Chef/owner Giacomo Appice is the talent behind this sophisticated bistro. A tall menu of Italian classics like pizza, pasta and "secondi" impress. Try his renowned pillows of gnocchi bathed in…

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