Penne Campagnola

Penne campagnola from Tre Visi is kid-friendly, yes, but this recipe equally hits the mark for mature palates.

Chef Giacomo Appice
Tre Visi Cafe

Ingredients
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

Method

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 penne campagnola