Pennette with Mushrooms and Cream
Le Tre Vaselle
Pennette with Mushrooms and Cream
Le Tre Vaselle
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3 tablespoons olive oil 1/2 pound white or cremini mushrooms, sliced 2 garlic cloves, minced 3 tablespoons minced parsley salt and freshly ground pepper 1 cup canned low sodium beef broth diluted with 3 1/2 cups of water 12 ounces pennette or tubettini pasta (2 cups) 1 tablespoon dry sherry 1/2 cup heavy cream 1 cup freshly grated Parmesan cheese Directions: In a small skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the mushrooms, garlic and 2 tablespoons of the parsley and cook, stirring, until the mushrooms are tender, about 2 minutes. Season with salt and pepper and set aside. In a medium saucepan, bring the diluted beef broth just to a simmer over low heat. In a large saucepan, heat the remaining 1 tablespoon olive oil over high heat. Add the pennette and cook, stirring, until the pasta turns deep golden brown, 3 to 4 minutes. Add the sherry and cook until evaporated. Reduce the heat to moderately high and add enough of the hot stock to barely cover the pasta. Cook, stirring frequently and adding more stock to just keep the pasta covered, until it is al dente, about 12 minutes. There should be just enough liquid to coat the cooked pasta. Stir in the heavy cream and cook for 1 minute. Remove from the heat and stir in the Parmesan cheese, reserved mushrooms and the remaining 1 tablespoon parsley. Season with salt and pepper to taste, and serve at once. Serves 4.
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