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1
For the pasta:
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2
Bring a large pot of salted water to a boil.
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3
Add the olive oil, then add the pasta and cook until al dente, about 10 minutes.
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4
Drain and rinse in cold water.
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5
Drain again.
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6
For the mushroom cream:
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7
Grind the mushrooms or stems in a food processor until finely chopped but not pulverized, or mince by hand.
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8
In a medium saucepan over medium heat, heat the olive oil until just smoking.
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9
Add the celery, carrot, and shallots and saute until softened but not colored, 3 to 4 minutes.
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10
Add the minced mushroom stems and chicken stock to cover, bring to a simmer, and cook 10 minutes.
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11
Add the heavy cream, return to a simmer, and cook until slightly thickened, about 20 minutes, stirring occasionally.
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12
Strain through a fine strainer, discarding the solids, and season with salt and pepper.
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13
To serve:
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14
Spoon the sauce into a large skillet and add the sliced mushrooms and optional truffle juice.
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15
Over medium-high heat, bring the sauce to a boil and let it reduce by about one third; it should be thick enough to coat the pasta.
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16
Add the cooked pasta, stir well, and reseason, if necessary.
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17
Garnish with parsley or chives.
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18
Variations:
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19
For tripolini, substitute cavatelli or tortellini.
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20
Use wild mushroom sauce in Pennette with Mushroom Cream, Lobster, and Asparagus.
