Penne With Porcini and Red and Yellow Peppers from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• If you are using fresh or frozen porcini skip steps 1 and 3.
• 1 pound fresh cremini or white mushrooms ½-inch diced
• Salt
• 1 red pepper, cored, seeded, peeled and ½-inch diced
• Freshly ground pepper
• ½ pound fresh or thawed frozen porcini ½-inch diced or 1 ounce dried porcini
• ⅓ cup parmigiano-reggiano, freshly grated
• 2 tablespoons butter
• 1 yellow pepper, cored, seeded, peeled and ½-inch diced
• 4-6 whole garlic cloves, peeled and lightly crushed
• 2 branches fresh sage
• 1 branch fresh rosemary
• 4 tablespoons extra virgin olive oil
• 1 pound penne