Barilla “Whole Grain Pasta 101” Cooking Class

I never miss an opportunity when invited to partake in a cooking class, as I always learn something. And I enjoy the camaraderie of cooking with others, especially when someone else does the prep and clean-up.

Last month I attended Barilla’s “Whole Grain Pasta 101” Cooking Class held at the Institute for Culinary Education (ICE) in Manhattan. Before we began cooking, we learned about Barilla’s whole grain pasta while sipping prosecco and nibbling antipasto of chunks of fresh parmigiano reggiano and proscuitto. Yes, life is good.

We then donned our aprons and chef’s hat while Barilla’s Executive Chef, Lorenzo Boni walked us through the two recipes we were about to prepare.

The staff had prepared a mis en place for each recipe, making the preparation a snap.

One was for a light dish consisting of linguine with asparagus and grape tomatoes, and other — the hands-down favorite — a bit more robust dish of penne with sausage and porcini mushrooms. I’ve included that recipe for you.

We (the food writers in attendance) enjoyed the two delicious pastas of our labor while sipping cantina zaccagnini montepulciano d’abruzzo riserva.

Barilla Whole Grain Penne with Italian Sausage and Porcini Mushrooms

Soak 1-ounce dried porcini mushrooms over night; drain and chop into medium size pieces. Bring a large pot of water to a boil.

While waiting for the water to boil, heat 2T extra virgin olive oil in a large skillet over medium heat and add 1 cup julienned onions. Allow onions to sweat for a few minutes. Remove 1 pound sweet Italian sausage from its casing and crumble; add to the skillet and cook until slightly brown. Deglaze the pan with 1/2 c dry white wine and continue cooking until liquid is reduced well. Add mushrooms and sauté for few minutes.

Add one 28-ounce can peeled cherry tomatoes (or other peeled tomatoes) and 1 cup water; season with salt and pepper. Simmer until water is reduced and the sauce reaches the desired thickness.

Makes 6 servings.