Popular
Latest From the Show
Creamy Mushroom and Herb Sauce with Whole Grain Pasta
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- About 3 tablespoons EVOO Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 pound cremini mushrooms, wiped and thinly sliced
- 2 large shallots, finely chopped
- 4 cloves garlic, finely chopped
- About 2 tablespoons finely chopped thyme
- 2 sprigs rosemary, finely chopped
- 1 large fresh bay leaf
- Salt and pepper
- About 2 tablespoons double-concentrated tomato paste, from a tube
- About 1/2 cup dry sherry or Marsala wine
- 1 cup heavy cream
- A few grates nutmeg
- 1 pound whole wheat or whole grain pasta long or short cuts both work with this sauce, I enjoy linguini with it
- Grated Parmigiano-Reggiano, a couple of handfuls plus some to pass at table
Optional Garnishes
- Chopped toasted hazelnuts
- Chopped flat-leaf parsley or watercress
Yield
Serves: 4 as entre 6-8 as starter
Preparation
Bring a large pot of water to boil for pasta.
In a large, deep skillet, heat EVOO, 3 turns of the pan, over medium to medium-high heat. Melt butter then add mushrooms and brown well, 12-15 minutes. Add shallots, garlic, herbs, salt and pepper, and stir a few minutes more until very fragrant. Add tomato paste, stir to incorporate. Add sherry or Marsala and stir to combine, stir in cream and reduce heat to low; season with a little nutmeg. Allow sauce to gently reduce at a low bubble while pasta cooks.
When water is boiling, add salt and cook pasta to al dente. Reserve 1/2 cup starchy water just before draining. Drain pasta.
Add some cheese to the sauce, stir, and add drained pasta to the pot. Toss to coat, using a little starchy water to incorporate if necessary. Serve in shallow bowls with more cheese to pass at table. Add texture and more flavors to dish by topping with toasted chopped hazelnuts and parsley or watercress.