Creamy Pasta with Mushrooms
Serving Size / Yield
Ingredients
- 1 med. onion, finely chopped
- 6 Tbs. olive oil
- 1 lb. penne
- 2 Tbs. cognac
- 2 C. canned broth + 3 C. water
- 8 oz. sliced white mushrooms
- salt
- freshly ground black pepper
- 3/4 C. heavy cream
- 1 C. parmesan
- 1 Tbs. chopped fresh parsley
Directions
In a skillet large enough to hold all of the pasta, cook the onion in 2 Tbs. of the oil over med. heat until tender and golden, about 10 minutes. Scrape onion into a dish and wipe out the pan. Pour 4 Tbs. of oil into pan and heat over med. heat. Add pasta, cook, stirring often for about 5 minutes. Add cognac and cook until it evaporates.
Return onion to the pan and stir in 2 C. hot broth. Turn the heat to medium-high and cook, stirring often, until most of the broth is absorbed. Stir in 2 C. of broth. When most of the liquid is absorbed, stir in mushrooms. Season with salt and pepper to taste.
After about 12 minutes from when you added the broth, the pasta should be al dente. Stir in cream and simmer for 1 minute. Remove the pan from heat and stir in cheese. Stir in parsley and serve.
