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Ingredients
6 tablespoons olive oil
1 pound dried penne
1 medium onion, chopped
⅓ cup Cognac
5 cups simmering beef stock
1 cup mushrooms, sliced
¾ cup heavy cream
Salt to taste, if desired
⅔ cup grated Parmesan
½ cup parsley leaves, chopped fine
Freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
63 grams carbs; 45 milligrams cholesterol; 635 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 30 grams fat; 3 grams fiber; 893 milligrams sodium; 21 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
I can't remember where my recipe for penne strascinata came from. I seem to have entered it into the computer without stopping to puzzle over the name.
Private Notes
Comments
I have cooked this many times over the past two or three decades. It you use wild mushrooms it becomes elegant.