Portobello House Pasta

14 ingredients
10 steps

Ingredients

  • 2 oz corn oil
  • 1 lge diced yellow onion
  • 6 cloves thinly sliced garlic
  • 5 thinly sliced sun-dried tomatoes
  • 1/2 lb thinly sliced shitake mushrooms
  • 2 slices minced prosciutto
  • 3 oz cognac
  • 6 oz beef stock
  • 12 oz heavy cream
  • 3 oz frozen green peas
  • 3 leaves basil, sliced
  • 3 oz parmesan-reggiano
  • 1 lb rigatoni
  • S&P; hot pepper sauce to taste

Directions

  1. 1
    Heat oil in large saute pan over medium heat.
  2. 2
    Add onions and saute 2 mins.
  3. 3
    Add garlic & prosciutto. Cook until garlic browns.
  4. 4
    Add tomatoes & mushrooms. Cook 2-3 minutes.
  5. 5
    Deglaze with cognac. Reduce by half.
  6. 6
    Add beef stock. Reduce by half.
  7. 7
    Add cream. Reduce by half.
  8. 8
    Add peas, basil and cheese. Cook until thickened.
  9. 9
    Season with s&p, hot sauce.
  10. 10
    Toss with rigatoni.

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