Portobello House Pasta Recipe

Name: Portobello House Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 oz corn oil, 1 lge diced yellow onion, 6 cloves thinly sliced garlic, 5 thinly sliced sun-dried tomatoes, and more.

Yes, Portobello House Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello House Pasta

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