INGREDIENTS
4 oz
Cremini mushrooms
6 cloves
Garlic
1 cup
Peas, frozen
1 oz
Porcini mushrooms, dried
1
Shallot, large fine
1 1/2 cups
Chickem stock
1 lb
Penne rigate
1
Freshly ground or table grind black pepper
1 tsp
Kosher salt
3 tbsp
Olive oil, extra virgin
1 cup
Heavy cream
1/2 cup
Parmigiano-reggiano, Grated
1/3 cup
Marsala wine
8 oz
Baby bella, sliced
4-5 oz chopped proscuitto