My Cart

Penne rigate with porcini mushrooms from Tonara (Sardinia)


  • 400 g penne rigate 73
  • 300 g porcini mushrooms from Tonara
  • 60 g stale bread
  • anchovy paste
  • fresh wild fennel
  • 100 ml Semidano di Mogoro wine
  • 2 cloves garlic
  • evo oil
  • salt
  • pepper


Clean the porcini mushrooms thoroughly and thinly slice them. In a frying pan brown the peeled garlic in extra virgin olive oil and add a few teaspoons of anchovy paste, then add the sliced mushrooms and after a minute add the Semidano white wine and reduce; cover and simmer over a low heat for about 10 minutes. Remove the garlic and adjust the seasoning with salt and freshly milled pepper.

In the meanwhile heat plenty of extra virgin olive oil in another frying pan and fry the stale bread broken up into small pieces, remove carefully and drain on absorbent paper. Add the chopped wild fennel to the bread and mix well. Cook the pasta in plenty of boiling salted water, drain well when al dente. Add it to the mushrooms in the frying pan and toss over high heat for a few seconds. Remove from the heat and put in a dish sprinkling the fried bread and wild fennel on top.