Creamy Skillet Penne with Mushrooms and Asparagus
Hidebound traditionalists may run screaming, but the test kitchen has found that great versions of classic pasta dishes can be prepared all in one large skillet, keeping prepwork and cleanup to a minimum. So what’s the hook? The pasta is cooked in a thinned-out version of the sauce.
Why This Recipe Works
When developing our skillet penne with mushrooms and asparagus recipe, we found it’s perfectly feasible to cook a complete pasta dish start to finish in one pan. First, we sautéed shallots and white mushrooms, then added a bit of garlic and deglazed the pan with white wine before adding water and heavy cream, in which we would cook the penne. On their own, white mushrooms didn’t quite cut it for us, so we decided to add dried porcini mushrooms, which pack an intense flavor. To keep the asparagus crisp-tender for our skillet penne with mushrooms and asparagus recipe, we found it best to withhold it from the sauce until the pasta was just about done, then toss it in at the very end.
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