Pasta with Mushrooms

This quick and healthy Italian pasta dish came to me from my dear friend Christine.  Pasta with Mushrooms in a Buttery Cognac Sauce has a deep and rich taste.  It trumps any fine Italian restaurant meal you've had in the past.  The sauce coats the pasta and meaty mushrooms in a velvety goodness you just have to try.  Pasta with Mushrooms is a great example of how a few fresh ingredients can create something extraordinary. Topped with a bit of Parmigiano cheese this dish will wow your family or guests.

Christine is an incredibly good Italian cook. We often cook together at her home, which I absolutely love doing.  Cooking together with friends is a common pass time in Italian homes. Christine's simple Italian dish is not only delicious, but easy to replicate.




You'll need:

1/3 cup extra virgin olive oil
3 cloves garlic, minced or finely cut
2 10 oz packages of mushrooms, baby bella, cremini or shitake all work well, sliced.
2 tablespoons butter
1/2 cup finely chopped parsley
1/4 cup cognac, you may substitute white wine... it all works
2 small chicken bouillon cubes, the size of mine are 4 grams each
Fresh ground pepper to taste
1 lb pasta, any long pasta will do. I used spaghetti rigati. I added 1 tbsp of salt to the water. Linguini or pappardelle work equally well.
Grated cheese to top, I used Pecorino Romano cheese, Parmigiano is also very good here
     

                                  That's Rudy, my 2 year old at the cutting board

Cook pasta in salted water, 1 minute less than the time recommended for al dente. Before draining, reserve 1 cup liquid, then drain.
In a large skillet on a medium flame, sauté garlic in olive oil until golden, approximately 2 minutes. Add mushrooms, cognac, bouillons, pepper and parsley. Cook for 15 minutes or until the mushrooms are tender. Combine pasta, butter, 1 cup of liquid and mushroom mixture in a large bowl and mix well. Serve with grated cheese.

Serves 6
Total prep and cook time 25 minutes

Notes:

• Combining 2 types of mushrooms deepens the complexity and flavor of this dish. Give it a try.

• Finely chopped garlic will brown much faster than large pieces. Be sure to watch the garlic.

• Cooking the pasta slightly less than what is recommended on the pasta box will give you a minute to combine the pasta with the mushrooms and plate it all without it getting overcooked.