Porcini-Parsley Pasta (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A 30 minute meal from Rachael Ray, published in her magazine Feb 2010. As they state, This sauce is so simple, yet truly intense in flavor. The dish makes a great meat-free entrée or first course for any special meal. Ingredients:
salt and pepper |
1 lb pappardelle pasta (may sub fettuccine) |
one 32-ounce container vegetable stock (4 cups) |
1 ounce dried porcini mushrooms |
4 tablespoons butter |
4 large shallots, chopped |
1 cup packed flat leaf parsley, finely chopped |
1 cup dry white wine |
1 wedge pecorino romano cheese, for grating at the table |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the porcinis are softened, 15 minutes.
3. In a medium saucepan, melt the butter over medium heat. Stir in the shallots; season with salt and pepper. Cook, stirring frequently, until softened, 7 to 8 minutes. Stir in the parsley, then the wine. Lower the heat to low.
4. Remove the mushrooms from the stock and finely chop; add to the parsley-shallot mixture. Ladle in the stock up to the last ladleful (to avoid the grit at the bottom).
5. Toss the pasta with the porcini-parsley sauce and serve with a little grated pecorino romano on top.
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