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Penne alla gigi garnished with arugula
Penne alla gigi garnished with arugula

Penne alla gigi garnished with arugula

Preparation 15 minutes
Cooking time 25 minutes
Servings 4 to 6


  • 450 g (1 lb) penne
  • 15 ml (1 tbsp) olive oil
  • 2 garlic cloves, chopped
  • 1 pint, 227 g (7 1/2 oz), sliced mushrooms
  • 125 ml (1/2 cup) prosciutto, thinly sliced
  • 125 ml (1/2 cup) white wine
  • 250 ml (1 cup) 35% or 15% cooking cream
  • 60 ml (1/4 cup) tomato paste
  • Salt and ground black pepper
  • 1 bunch of green onions, chopped
  • 30 ml (2 tbsp) fresh parsley, chopped
  • 250 ml (1 cup) baby arugula


  1. Cook the pasta according to instructions on package.
  2. Meanwhile, in a saucepan, heat the oil on medium-high heat and sauté the garlic, mushrooms and prosciutto.
  3. Deglaze with the white wine and bring to a boil. Let reduce by half.
  4. Add the cream and tomato paste. 
  5. Season generously and let simmer for 5 minutes.
  6. Add the green onions and parsley, and let simmer for another 2 to 3 minutes.
  7. Add the pasta, coating well. Garnish with the arugula before serving.
Availability in stores