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Penne Campagnola

Chef Giacomo Appice
Tre Visi Cafe

Chef “Jack” is a traditionalist at heart who appreciates the perfection of the classic Italian “mother dishes”. Spaghetti  puttanesca, like its original intent, is seductive with its aromas, and excites the palate with its briny boldness. This is also a great trick dish when only pantry staples are around. In contrast, penne campagnola is Chef Jack’s own creation, built around his love for the sweet caramel flavour of marsala. Both of these dishes are frequently requested by his own kids’ and we think you’ll understand why.

 

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

 

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

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