Rich and delicious pasta sauce with brandy, cream, and mushrooms.
45 minutes, 4 servings
| 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 |
| 1. Start pasta water. |
| 2. In batches based on pan size (there should be one layer of mushrooms), saute mushrooms in oil until water releases. |
| 3. Season and cook for 6-8 minutes in total, then remove. |
| 4. Saute the diced onion (1 medium onion) in olive oil. |
| 5. Add a pinch of red pepper flakes (or none, or more, to taste) and tomato paste (1/2 cup). Cook and stir to combine. |
| 6. Add 1 cup of brandy, followed by heavy cream (1.25 cup). |
| 7. Stir to combine and bring to gentle simmer. |
| 8. Start cooking pasta now. |
| 9. Let the sauce thicken, simmer, and season with salt and pepper to taste. © FirstPageRecipes.com |
| 10. Before pasta reaches al dente, remove it and add it to the saute pan with mushrooms. |
| 11. Continue cooking until pasta reaches al dente. |
| 12. Add cheese (1/2 cup grated parmigiano reggiano cheese) and parsley (1/4 cup). |
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