Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Fettuccine, Piccadilly porcini e broccoletti siciliani

Fettuccine with Piccadilly Tomatoes, Porcini Mushrooms, and Sicilian Broccoli

Name: Fettuccine with Piccadilly Tomatoes, Porcini Mushrooms, and Sicilian Broccoli
Total time: 1560 s
Yield: Serves 3 servings
Ingredients: 8.8 oz fresh egg fettuccine (250 g); 6-7 Piccadilly tomatoes; 3.5 oz porcini mushrooms (100 g); 1 head Sicilian broccoli (broccolini or broccoli rabe); 2 cloves garlic; 1 chili pepper; Olive oil; Salt; Black pepper; Pecorino Romano cheese; Chopped parsley, to taste

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

Here it is again... the king of mushrooms... the porcini... a true delicacy from the woods. During a hike in the Reatino forests, I was lucky enough to find a few, so I decided to make a recipe with them. I brought together central Italy with the porcini mushrooms, went further south for the Piccadilly tomatoes, and crossed the Strait of Messina for the Sicilian broccoli. It's a journey through beautiful Italy. A palette of colors and flavors coming together in one dish.

Paola Catalano @fattierifattiamodomy

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Ingredients

15–18 minutes for the sauce + 6–8 minutes for the fettuccine

Serves 3 servings

8.8 ozfresh egg fettuccine (250 g)
6-7Piccadilly tomatoes
3.5 ozporcini mushrooms (100 g)
1 headSicilian broccoli (broccolini or broccoli rabe)
2 clovesgarlic
1chili pepper
Olive oil
Salt
Black pepper
Pecorino Romano cheese
Chopped parsley, to taste

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Steps

15–18 minutes for the sauce + 6–8 minutes for the fettuccine

1

Prepare all the ingredients.
2

After washing and separating the broccoli florets, add them to a pan with whole, crushed garlic cloves and chili pepper sautéed in olive oil. Cover and cook for 5 minutes.
3

Quarter the Piccadilly tomatoes and slice the mushrooms.
4

Add the sliced porcini mushrooms to the pan with the broccoli florets. Season with salt. Cook for another 8 to 10 minutes, adding a little water if needed.
5

For the last 3 minutes, add the tomatoes and parsley. Meanwhile, cook the fettuccine in a pot of boiling salted water for 6 to 8 minutes.
6

Drain the pasta and toss it with a little Pecorino Romano, olive oil, and some of the pasta cooking water. Plate and sprinkle with black pepper.
7

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Paola Catalano @fattierifattiamodomy

Published in the US on July 11, 2026 14:02

grottaferrata (roma)

Se vi interessano ricette semplici, di tutti i giorni , rielaborate, di riciclo, potete andare sul mio profilo facebook digitando la mia pagina “fatti e rifatti a modo mio” di paola catalano e su Instagram e Pinterest (sulla pagina)@ _paola_catalano😊😉