Serves 4-6  For this rich dish, you cook the pasta somewhat like risotto – first sauteeing it, then adding broth to form a creamy sauce. The pasta takes on a toasty, chewy quality, and the dried funghi porcini combined with fresh mushrooms add woodsy, Italian flavors. We tried it with pennettine, even smaller than pennette. 

Soak funghi porcini in warm water for 20-30 minutes, or until soft. Rub gently to remove any dirt, then chop coarsely. Pour soaking liquid through a fine strainer or coffee filter to remove grit, and combine with chicken stock. Set aside.

In a medium skillet, heat 3 tablespoons olive oil. Add sliced fresh mushrooms, porcini, garlic, salt, pepper and 2 tablespoons parsley, and saute over medium heat until mushrooms take on color. Take off heat and set aside.

In a large skillet, heat remaining olive oil over medium heat. Add the uncooked pasta and saute, stirring constantly, until the pasta turns golden brown and toasted. Add one cup of the chicken/mushroom broth, stirring well, and cook until all the liquid is absorbed. Add remaining broth and heavy cream and cook, stirring constantly, until the liquid has evaporated. Taste pasta to make sure it’s cooked – it should be al dente and will be chewy – and add warm water or broth if needed until pasta is cooked. Add mushroom mixture, ½ cup parmigiano reggiano, 2 tablespoons chopped parsley and combine thoroughly. Taste for salt and pepper. Remove from heat and serve immediately. Pass additional grated cheese if desired.