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Rigatoni with Mushroom Brandy Sauce

List of Ingredients




1 1-pound box of rigatoni or any other large shaped pasta
3 tablespoons of butter
2 tablespoon of olive oil
4 cups of assorted mushrooms whatever is available (porcini, shiitake,
button, portobello, crimini, oyster, etc.)
1/4 cup of brandy
2 teaspoons of dried tarragon
1/4 cup of heavy cream
1/4 cup of chicken broth
1 tablespoon chopped garlic
Fresh ground black pepper
Salt to taste
Chopped parsley
Grated Parmigiano-Reggiano

Recipe



Boil pasta according to package directions. Meanwhile begin making mushroom sauce. Melt butter in a large skillet with 1 tablespoon of oil. Add the chopped garlic and stir into the butter and oil mixture. Add mushrooms
(If you use portobello, scrape the black gills from under the cap), salt and pepper and sauté on medium heat allowing the mushrooms to release their juices (About 10 minutes). Add the brandy and simmer until the alcohol has evaporated. Add the tarragon and heavy cream. At this point you may want to add a little more fresh ground black pepper. Fold in the pasta and the parsley. Serve in pasta plates or bowls with lots of grated cheese and a crusty loaf of bread.

Serves 4