Penette in padella

 
                             PENETTE IN PADELLA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Italian
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       oz           Penette pasta
    1       oz           Chinese black mushrooms
    3 1/2   T            Extra Virgin olive oil
    6       T            Brandy
    3 1/2   c            Vegetable Broth (home made)
    2       T            Parsley dried
    6       T            Cream, heavy whipping
      1/2   c            Parmesan grated
      1/2   t            Pepper
 
   Soak the dried mushrooms for at least a 1/2 hours.  Squeeze must of
   liquid out and set aside.  Chop mushrooms into small pieces. Keep 1/2
   cup of the water. In a large diameter fry pan add about 3 tbs of
   olive oil under medium heat. Put in the dry penette. Sort of toast
   the penette stirring frequently to keep from being burned until they
   darken about 8 minutes. Add brandy and keep stirring until all
   alcohol evaporates. Take from fire and set aside. In another fry pan
   put 1/2 tbs of olive oil until medium heat. Added mushrooms and
   parsely. Saute' stirring occasionally for about 3 minutes. Add heavy
   cream and stir well.  Then add the parmesan cheese and stir to
   achieve a smooth paste. Remove from heat. Return penette to medium
   heat. Add broth and mushroom water. Cover and cook about 10 minutes
   until al dente. Uncover and let most of liquid boil off.  Stir in the
   mushroom mixture and cook until heated about 1 minute.
  
 
 
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