Pasta With Mushrooms
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 lrg Shallot, minced
1 tablespoon Unsalted Butter
1 1/2 cups Crimini Mushrooms, sliced
2 tablespoons Cognac or Brandy, warmed
1/2 cup Beef Stock
1/2 teaspoon Dried Sage
1 tablespoon Unsalted Butter
4 ounces Penne Pasta, cooked and
Drained
Salt and Pepper

Preparation

1 In a medium skillet, saute shallot in 1 tb butter over medium heat for 1 minute. Add mushrooms and cook 1 minute. 2 Pour warmed cognac into large ladle with long handle. With ladle resting in skillet, carefully ignite cognac with long match. Pour cognac into skillet. 3 When flame subsides, add beef stock and sage. 4 Bring to a boil. Boil gently until reduced by half. Whish in remaining 1 tb butter. Toss pasta with sauce in skillet. Heat through. Season to taste with salt and pepper.

Comments:
Pastagirlrecipes

Delicious and fresh. Just the way Italian food should be done!