Shelly's Recipe

PENNE PASTA

Category: Noodles / Pasta

1 lb penne pasta
2 tbsp olive oil
1/2 cup brandy
2 cups chicken stock
1 shallot, finely chopped
8 oz button mushrooms and shitake mushrooms, finely sliced
1 small bunch parsley, chopped
1/2 pint heavy cream
Salt and pepper, to taste
Pinch of nutmeg
1/4 cup parmesan cheese

In a large pot, saute pasta in 1 tbsp olive oil to a light golden brown over medium heat, stirring constantly. Slowly and carefully add brandy and continue to stir until brandy has evaporated out. Add stock and cover, boiling until al dente and drain.

In a large pan, saute mushrooms and shallot in remaining tbsp of olive oil. Add seasonings and almost all of the parsley and cream. Lower heat and continue to cook until sauce has thickened slightly. Add cheese and stir until blended. Combine sauce and pasta, turn out onto a large platter and top with additional cheese to taste and remaining parsley.