Name: Pasta with Mushroom Cream Sauce
Yield: 4 servings
Ingredients: 2 of the 3 cups of chicken stock (use 1 cup stock, total); Bread; 1 pound linguine or fettuccine; Coarse salt; 3/4 cup grated Parmigiano-Reggiano (a few large handfuls), plus some to pass at the table

Recipe information

Yield
4 servings

Ingredients

Omit

2 of the 3 cups of chicken stock (use 1 cup stock, total)

Bread

Add

1 pound linguine or fettuccine

Coarse salt

3/4 cup grated Parmigiano-Reggiano (a few large handfuls), plus some to pass at the table

Preparation

Bring a large pot of water to a boil. Add the pasta and salt and cook all dente. Follow the directions for the master recipe, #327, to the point where the mushroom puree is transferred back to the soup pot. At this stage, add the cream, 1/2 cup more chicken stock, and the hot sauce. Bring up to a bubble, add the cooked pasta, and turn the heat off. Toss to coat; add the parsley and the Parmigiano. Serve immediately.

Rachael Ray 365: No Repeats

TagsPasta Cookbooks

Recipe notes

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