This recipe was served at the 2014 NACUFS conference in Baltimore. It’s a classic Italian sauce that’s great with a variety of pasta shapes.
Whole Grain Penne with Creamy Porcini Sauce
3.3 pounds Barilla Whole Grain Penne
1 pound thinly sliced prosciutto
4 tablespoons extra-virgin olive oil
4 cloves chopped garlic
8 ounces dried porcini mushrooms, reconstituted
1 quart chicken stock
1 quart heavy cream
4 tablespoons truffle oil
as needed salt
as needed black pepper
2 cups grated Parmesan cheese