Tony Cerritelli Doo-Wop Pasta
Source of Recipe
Buddy CookBook
List of Ingredients
- 1 lb. Penne Pasta
- 2 tblsp. Olive Oil
- 1/2 cup Brandy
- 2 cups Chicken Stock (preferably fresh)
- 1 shallot - finely chopped
- 8 oz. Button Mushrooms - finely sliced
- 8 oz. Shitake Mushrooms - finely sliced
- 1 small bunch parsley - finely chopped
- 1/2 pint heavy cream
- Salt and pepper to taste
- A pinch of nutmeg
- 1/4 cup Parmesan Cheese
Recipe
In a large pot, saute the penne pasta in 1 tablespoon of the olive oil to a light golden brown over medium heat - stirring constantly.
- Slowly and carefully add the brandy continuing to stir until the brandy has evaporated out. Add the chicken stock and cover - boil until al dente, and drain.
- In a large pan, saute the mushrooms and the shallot in the remaining tablespoon of olive oil. Add the salt, pepper, nutmeg almost all the parsley and all of the heavy cream. Lower the heat and continue to cook until the sauce has thickened slightly.
- Add the parmesan cheese and stir until blended.
- Combine the sauce and the pasta, turn out onto a large platter, top with additional permesan cheese to taste and top with the remaining parsley.
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