Wandering off the beaten track in Killarney was most definitely a step in the right direction
Wandering off the beaten track in Killarney was most definitely a step in the right...

Sarah Gill

This Dublin bungalow was transformed to create a bright space, while keeping its character
This Dublin bungalow was transformed to create a bright space, while keeping its character

Megan Burns

Supper Club: Coconut-crumb chicken goujons
Supper Club: Coconut-crumb chicken goujons

IMAGE

This Wicklow home is full of rich colours and luxurious finishes
This Wicklow home is full of rich colours and luxurious finishes

Megan Burns

Vogue Williams on how flooring can transform your home
Vogue Williams on how flooring can transform your home

Vogue Williams

What the Irish street style set get up to at Copenhagen Fashion Week
What the Irish street style set get up to at Copenhagen Fashion Week

Oyindamola Animashaun

Gut Friendly Recipe: Aubergine Dip With Wheat-Free Pitta
Gut Friendly Recipe: Aubergine Dip With Wheat-Free Pitta

IMAGE

Social Pictures: An evening of Spanish wine-tasting
Social Pictures: An evening of Spanish wine-tasting

IMAGE

A careful reconfiguration of this Victorian Belfast home added a roof terrace and a sleek kitchen
A careful reconfiguration of this Victorian Belfast home added a roof terrace and a sleek...

IMAGE Interiors & Living

Inside this urban London home, where all the rooms open onto a quiet courtyard
Inside this urban London home, where all the rooms open onto a quiet courtyard

IMAGE

Image / Editorial

What’s for Dinner? Penne and Porcini Cooked Like Risotto


By Meg Walker
17th Sep 2018
What’s for Dinner? Penne and Porcini Cooked Like Risotto

A late convert to cooking pasta like risotto, I love the way the starch in the pasta can thicken into a sauce. It is possible to add nothing more than oil. This is the pasta version of possibly my favourite risotto. The measurements for the size of pan and amount of water are just to get you started. They will vary depending on your pasta brand and, once you’ve got the feel of cooking pasta like this, please judge by eye.

Penne and Porcini Cooked Like Risotto

Penne Porcini E Zafferano

Serves 2

Ingredients
2 garlic cloves
1 celery stick, cut into 1cm slices
10g dried porcini
1 parsley sprig
180g pennette
pinch saffron fronds
knob of butter (optional)
50g grated Parmesan
sea salt, black pepper and extra virgin olive oil

Method
Bring 3 litres of water to the boil with the garlic cloves, celery, porcini and parsley, plus a pinch of salt. Allow to simmer until the garlic is very soft, about 10-15 minutes.

Add the pasta and saffron.

Simmer and keep stirring so the pasta cooks evenly. It should take a minute or two longer than it would normally. The idea is for almost all of the liquid to evaporate evenly as the pasta cooks. It is better to keep the pan on the dry side and turn the pasta over in order to cook uniformly than have it too wet. Add a ladleful of water from time to time if needed.

When thick and cooked, add a drizzle of oil, or indeed a knob of butter if you’d rather, and the cheese and stir. Allow to sit for 3 minutes with a lid on before serving so that the sauce finishes thickening and soaks even more into the penne.

Extracted from The Modern Italian Cook by Joe Trivelli (Seven Dials, approx €28).