Penne Strascinata

1. 1

   In a large skillet, heat 4 tablespoons of the olive oil over moderate heat.

2. 2

   Add the pasta and cook, stirring, until it begins to brown, about 12 to 15 minutes.

3. 3

   Remove the pasta and set aside.

4. 4

   Saute the onion in the remaining 2 tablespoons of oil in the skillet until soft but not brown, about 5 minutes.

5. 5

   Return the pasta to the skillet, stir in the Cognac and cook until the liquid is evaporated.

6. 6

   Add 2 cups of the beef stock and cook, stirring, until it is absorbed.

7. 7

   Add 2 more cups stock and, when it is almost absorbed, stir in the mushrooms.

8. 8

   Add the remaining stock 1/2 cup at a time and cook, stirring, until it is absorbed and the pasta is al dente.

9. 9

   Stir in the cream and salt and simmer until slightly thickened, about 1 minute.

10. 10

    Remove from the heat and stir in the Parmesan.

11. 11

    Sprinkle with parsley and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.