Mushroom Brandy Cream Pasta
Rich and delicious pasta sauce with brandy, cream, and mushrooms.
45 minutes, 4 servings
Rich and delicious pasta sauce with brandy, cream, and mushrooms.
45 minutes, 4 servings
Ingredients
| 4 Tbsp | Extra virgin olive oil |
| 1 ½ pounds | Mushrooms, sliced or quartered |
| 1 cup | Brandy |
| 1 ¼ cups | Heavy cream |
| 1 lb | Spaghetti (or any other pasta ) |
| ¼ cup | Tomato paste |
| 1 medium | Onion |
| ¼ cup | Flat parsley, minced |
| ½ cup | Grated parmigiano reggiano cheese |
| pinch | Red pepper flakes |
Preparation
| 1. Start pasta water. |
| 2. In batches based on pan size (there should be one layer of mushrooms), sauté mushrooms (1 ½ pounds) in olive oil (4 Tbsp) until water releases. |
| 3. Season and cook for 6-8 minutes in total, then remove the mushrooms. |
| 4. Sauté the diced onion (1 medium onion) in olive oil (2 Tbsp). |
| 5. Add a pinch of red pepper flakes to the pan and add tomato paste (¼ cup). Cook and stir to combine. |
| 6. Add brandy (1 cup), followed by heavy cream (1 ¼ cups). |
| 7. Stir to combine and bring to a gentle simmer. |
| 8. Start cooking pasta (1 lb) now. © FirstPageRecipes.com |
| 9. Let the sauce thicken, simmer, and season with salt and pepper to taste. |
| 10. Before pasta reaches al dente, remove it and add it to the sauté pan with mushrooms. |
| 11. Continue cooking until pasta reaches al dente. |
| 12. Add cheese (½ cup grated parmigiano reggiano cheese) and parsley (¼ cup). |
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