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Penne with Porcini Mushrooms
By Chef Christina Pirello


Extra Virgin Olive Oil 

2 cloves Organic Garlic thinly sliced 
1 Red onion cut into thin half-moon slices 
Red Pepper Flakes generous pinch 
Sea Salt to taste 
1 large Artichoke Hearts in Oil drained well and oil reserved 
2 ounces Dried Porcini Mushrooms soaked in warm water for 15 minutes 
1 bottle Dark Beer 
10 ounces Penne Pasta 
1 bunch Arugula cleaned well and finely shredded 
sprinkle Balsamic Vinegar 
1 large Organic Tomatoes diced 


Place a small amount of oil, along with the garlic and onion in a deep skillet, and turn heat to medium. 

When the onions begin to sizzle, add red pepper flakes and a pinch of salt, and sauté until onions are quite soft and beginning to brown, 5 to 6 minutes. 

Stir in artichoke hearts, a pinch of salt, the porcinis and the beer. 

Cover and bring to a boil. Reduce heat to low, season lightly with salt, and cook for 15 minutes. 

While the porcinis and artichokes cook, bring a pot of water to a boil and cook the penne until al dente. 

Drain well, but do not rinse. Toss the penne with a small amount of the reserved artichoke oil. 

When the porcinis and artichokes are ready, add the arugula to the skillet, remove the pan from the heat, and stir gently to incorporate the arugula into the mixture. 

Fold in the penne, with a light sprinkle of balsamic vinegar, and transfer to a serving platter. 

Serve garnished with diced tomato.