Recipe for: Penne pasta with tomato sauce and mushrooms (Polish-modern) - photo 1
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Recipe for: Penne pasta with tomato sauce and mushrooms (Polish-modern)

Pikantne Main Dishes European cuisine 30 min Easy 4 wyświetleń ~25.98 PLN * - (0)
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Description

Creamy penne pasta with homemade tomato sauce and sautéed mushrooms is a modern Polish variation of a classic comfort food dish. The sauce combines the sweetness of tomatoes with the delicate umami of mushrooms and the mild creaminess of sour cream, while the aroma of thyme gives it a pleasantly herbal character. The dish is hearty, visually appealing (the red-brown tones of the sauce and mushrooms with a green basil garnish), and works great as a quick family dinner or a dish for an informal gathering with friends. Serve with grated yellow cheese or fresh basil; it pairs well with a light white wine or rhubarb compote for a spring touch.

Ingredients Used

Ingredients (13)

Servings:
4
  • Penne pasta 320 g
  • Mushrooms 300 g
  • Peeled tomatoes 400 g
  • Tomato paste 30 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • 12% cream 100 g
  • 🌿 Przyprawy
  • Salt 12 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Cheese 50 g
  • Basil 10 g
💰 Szacowany koszt dania: ~25.98 PLN (6.49 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and ingredients

1

Place a cutting board on the counter and prepare a kitchen knife (sharpened). Clean the mushrooms with a damp paper towel and slice them thinly, about 3 mm. Peel the onion, cut it in half, and chop it into small cubes (about 5 mm). Peel the garlic and crush the cloves with your hand, then finely chop or press them through a garlic press. Open the can of pelati tomatoes and pour the contents into a bowl, breaking the tomatoes into smaller pieces with a wooden spoon.

Ingredients: Onion, Garlic, peeled tomatoes
Use a large cutting board and a sharp chef's knife; thin slices of mushrooms fry faster, and finely chopped onion caramelizes nicely.

Sauce

2

In a large, wide skillet, heat canola oil over medium-high heat (26-28 cm skillet). When the oil starts to shimmer slightly, add the chopped onion and sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent (do not brown too much).

Ingredients: Rapeseed oil, Onion
The best pan is one with a diameter of 26-28 cm with a non-stick coating. Use a wooden spoon to avoid scratching the coating. Do not overheat the oil – the onion should become translucent, not burnt.
3

To the translucent onion, add the chopped garlic and sauté together for 30 seconds, stirring (the garlic should release its aroma but not brown). Then add the sliced mushrooms and increase the heat to medium-high. Sauté the mushrooms for 5-7 minutes, stirring frequently, until they release their water, most of the water evaporates, and the edges are lightly browned.

Ingredients: Garlic
If the mushrooms release a lot of water, keep the heat higher and stir to evaporate the water; frying on too low heat will cause more steaming than sautéing.
4

Reduce the heat to medium. Add the crushed pelati tomatoes and tomato paste to the pan: first, add the paste and quickly mix it with the vegetables to dissolve, then add the tomatoes. Sprinkle in the thyme, half of the salt (about 4 g), and half of the pepper (about 1 g). Mix and bring the sauce to a gentle simmer.

Ingredients: peeled tomatoes, Tomato paste, Thyme, Salt, Black pepper
Use a wooden spoon to break up larger pieces of tomatoes in the pan. Divide the salt into a portion for the sauce and a portion for the pasta water – it’s easier to control the flavor.
5

Allow the sauce to simmer gently for 8-10 minutes uncovered, stirring every 2 minutes. The sauce should thicken slightly and reduce by about fifteen percent; the surface will become glossier, and the flavor will be concentrated.

Ingredients: peeled tomatoes, Tomato paste
If the sauce seems too sour, add a small pinch of sugar (about 1 g) — it's a trick to balance the flavor. Don't leave it without stirring to prevent the sauce from sticking.
6

After reducing the sauce, turn off the heat for a moment and gradually stir in the 12% cream: first pour in 1-2 tablespoons, mix, and then add the rest of the cream. Heat on very low heat for 2-3 minutes, without allowing it to boil, so that the cream does not curdle. Taste and season with the remaining salt and pepper to taste.

Ingredients: 12% cream, Salt, Black pepper
Use a metal or silicone spoon for mixing. Cream added to a sauce that is too hot can curdle — lower the heat before adding it.

Pasta

7

While the sauce is reducing, bring a large pot of water to a boil (about 3-4 l). When the water is boiling, add 10 g of salt (about 1 teaspoon) for each liter of water — for 3 l that will be 30 g; you can add 10 g now and the rest later. Add the penne pasta and cook according to the package instructions minus 1 minute (usually 9-11 minutes) — aim for 'al dente'.

Ingredients: Penne pasta, Salt
The best is a wide pot with plenty of water so that the pasta doesn't stick together. Use tongs or a strainer to remove the pasta. Always reserve 100 ml of the pasta cooking water before draining.

Assembly and serving

8

Drain the pasta, reserving about 100 ml of the cooking water. Transfer the pasta directly to the pan with the sauce (if the pan is small, transfer the sauce to a wide pot). Over medium heat, mix the pasta with the sauce for 1-2 minutes, gradually adding the reserved cooking water to achieve the desired consistency (the sauce should coat the pasta).

Ingredients: Penne pasta, 12% cream, peeled tomatoes
Use a large spoon for mixing and a wide pan; adding water helps combine the starch with the sauce and makes the dish creamy.

Serving

9

Transfer the pasta to warmed plates. Sprinkle with grated yellow cheese to taste (optional) and tear a few basil leaves on top. Serve immediately so the pasta is hot and the aromas are intense.

Ingredients: Cheese, Basil, Penne pasta
If you don't have a grater, thin slices of cheese will also work. Additionally, you can add chopped walnuts for crunch.

Fun Fact

💡

Although pasta is associated with Italian cuisine, Poles have been adapting it to local flavors for years — combining tomatoes with mushrooms and cream is a typical, homemade variation popular in Polish households for several decades.

Best for

szybki obiad rodzinny spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the pasta immediately after preparation, sprinkled with freshly grated cheese and basil. A light, chilled white wine (dry) or rhubarb compote pairs well for a spring touch. If serving a larger number of people, keep the sauce a bit thicker so the pasta doesn't become mushy during serving.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 48 hours. To reheat, gently sauté in a pan with a little pasta cooking water or add 1-2 tablespoons of cream and heat over low heat, stirring to restore the sauce's creamy consistency. Do not freeze the cream sauce, as it may separate.

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