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Heat 4-6 quarts of water to a boil.  Add 1 tbsp olive oil and salt to taste.

In a separate pot, bring the chicken broth to a boil and add the dried mushrooms, turn off heat and cover.  Set aside and let the mushrooms soften, then strain.  Cool and chop mushrooms.

Place the remaining olive oil in a skillet large enough to hold the pasta over medium heat.  Add the carrots, onion, pepper and Amore Garlic Paste.  Cook until tender, about 6 minutes.  Add the porcini mushrooms, fresh mushrooms, Amore Tomato and Herb Paste, salt and pepper, continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.  Add the chicken broth and red wine.  Bring the mixture to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes.  Add the broccoli, cook an additional 2 minutes.

Add mascarpone cheese and stir until cheese is incorporated.  Meanwhile, add the Amore Porcini Mushroom Mezzaluna to boiling water, reduce heat and boil gently for 5-7 minutes, stirring occasionally; drain.  Pour the drained pasta into the skillet and toss with parmesan.

Serve immediately.


¼ cup olive oil

1 ½ cups chicken broth

1 ounce dried porcini mushrooms

3 carrots, peeled and finely diced

1 onion, finely diced

1 yellow or red pepper, seeded and coarsely diced

2 tbsp Amore Garlic Paste

5 ounces assorted mushrooms (like shitake, cremini and brown) stemmed and chopped

2 tbsp Amore Tomato Paste

1 tbsp Amore Herb Paste

2 tsp salt

1 tsp fresh ground pepper

½ cup red wine

½ cup mascarpone cheese

1 cup broccoli florets

1 pkg Amore Porcini Mushroom Mezzaluna

¼ cup Andrew & Everett© Grated Parmesan Cheese