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olive oil penne onion cognac simmering beef mushrooms heavy cream salt Parmesan parsley freshly ground pepper
Viewed: 93 - Published at: 6 years agoIngredients
- 6 tablespoons olive oil
- 1 pound dried penne
- 1 medium onion, chopped
- 13 cup Cognac
- 5 cups simmering beef stock
- 1 cup mushrooms, sliced
- 3/4 cup heavy cream
- Salt to taste, if desired
- 23 cup grated Parmesan
- 1/2 cup parsley leaves, chopped fine
- Freshly ground pepper to taste
Method
- In a large skillet, heat 4 tablespoons of the olive oil over moderate heat.
- Add the pasta and cook, stirring, until it begins to brown, about 12 to 15 minutes.
- Remove the pasta and set aside.
- Saute the onion in the remaining 2 tablespoons of oil in the skillet until soft but not brown, about 5 minutes.
- Return the pasta to the skillet, stir in the Cognac and cook until the liquid is evaporated.
- Add 2 cups of the beef stock and cook, stirring, until it is absorbed.
- Add 2 more cups stock and, when it is almost absorbed, stir in the mushrooms.
- Add the remaining stock 1/2 cup at a time and cook, stirring, until it is absorbed and the pasta is al dente.
- Stir in the cream and salt and simmer until slightly thickened, about 1 minute.
- Remove from the heat and stir in the Parmesan.
- Sprinkle with parsley and pepper.
