Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
6 servings



In a 6 quart kettle bring 5 quarts salted water to a boil for pasta.

Make pesto:

In a 10 to 12inch nonstick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.

In a food processor puree mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.

In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Penne alla Vodka

Recipe courtesy of Ree Drummond

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Spicy Arrabiata Penne

Recipe courtesy of Valerie Bertinelli

Penne Alla Betsy

Recipe courtesy of Ree Drummond

Penne with Shrimp and Herbed Cream Sauce

Recipe courtesy of Giada De Laurentiis

Penne with Sun-Dried Tomato Pesto

Recipe courtesy of Giada De Laurentiis

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Penne Strascicate

Recipe courtesy of Giovanni Scorzo

Browse Reviews By Keyword

          Latest Stories