Penne Strascinata

Name: Penne Strascinata
Total time: 35 min
Yield: Six servings
Cuisine: italian
Ingredients: 6 tablespoons olive oil; 1 pound dried penne; 1 medium onion, chopped; 1/3 cup Cognac; 5 cups simmering beef stock; 1 cup mushrooms, sliced; 3/4 cup heavy cream; Salt to taste, if desired; 2/3 cup grated Parmesan; 1/2 cup parsley leaves, chopped fine; Freshly ground pepper to taste

By William Matthews

Total Time: 35 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Food; Poetic License

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Ingredients

Yield:Six servings

6tablespoons olive oil
1pound dried penne
1medium onion, chopped
⅓cup Cognac
5cups simmering beef stock
1cup mushrooms, sliced
¾cup heavy cream
Salt to taste, if desired
⅔cup grated Parmesan
½cup parsley leaves, chopped fine
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
In a large skillet, heat 4 tablespoons of the olive oil over moderate heat. Add the pasta and cook, stirring, until it begins to brown, about 12 to 15 minutes. Remove the pasta and set aside. Saute the onion in the remaining 2 tablespoons of oil in the skillet until soft but not brown, about 5 minutes.
Step 2
Return the pasta to the skillet, stir in the Cognac and cook until the liquid is evaporated.
Step 3
Add 2 cups of the beef stock and cook, stirring, until it is absorbed. Add 2 more cups stock and, when it is almost absorbed, stir in the mushrooms. Add the remaining stock ½ cup at a time and cook, stirring, until it is absorbed and the pasta is al dente.
Step 4
Stir in the cream and salt and simmer until slightly thickened, about 1 minute. Remove from the heat and stir in the Parmesan. Sprinkle with parsley and pepper.

Tip

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