- 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 Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
619 calories; 29 grams fat; 11 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 19 grams protein; 49 milligrams cholesterol; 589 milligrams sodium
- 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.
- Return the pasta to the skillet, stir in the Cognac and cook until the liquid is evaporated.
- 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 1/2 cup at a time and cook, stirring, until it is absorbed and the pasta is al dente.
- 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.