Penne Alla Boscaiola

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz penne and cook until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain.

Step 2

While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 8 oz mushrooms and cook until golden and tender, about 6 minutes.

Step 3

Add the 1 cup cherry tomatoes to the skillet and cook until they start to soften and burst, about 3 minutes.

Step 4

Pour in the 1 cup heavy cream and bring to a gentle simmer. Cook until slightly thickened, about 2 minutes.

Step 5

Add the cooked penne and 0.5 cup parmesan cheese to the skillet. Toss to coat, adding reserved pasta water a splash at a time if the sauce is too thick.

Step 6

Season with the 1 tsp salt (add black pepper if you like). Serve topped with the 0.25 cup chopped parsley.

Step 7

Serve immediately, with extra parmesan on the side if desired.