Porcini-Parsley Pasta (Rachael Ray)

JanuaryBride's Note:

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."

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Sharon123]

I enjoyed the flavor in this dish! I quartered the recipe and the sauce was good, but may add a little cornstarch to thicken it up a bit. Loved all the parsley in it, and of course the lovely earthiness of the porcini mushrooms. Made for ZWT 2011-Italian Dinner at Mama's Challenge.