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Name: Penette in Padella
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 16 oz Penette pasta; 3 1/2 c Vegetable Broth (home made); 6 tb Cream, heavy whipping; 2 tb Parsley dried; 1/2 c Parmesan grated; 6 tb Brandy; 1/2 ts Pepper; 1 oz Chinese black mushrooms; 3 1/2 tb Extra Virgin Olive Oil

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INGREDIENTS

16 oz Penette pasta
3 1/2 c Vegetable Broth (home made)
6 tb Cream, heavy whipping
2 tb Parsley dried
1/2 c Parmesan grated
6 tb Brandy
1/2 ts Pepper
1 oz Chinese black mushrooms
3 1/2 tb Extra Virgin Olive Oil

INSTRUCTIONS

Soak the dried mushrooms for at least a 1/2 hours. Squeeze must of liquid out and set aside. Chop mushrooms into small pieces. Keep 1/2 cup of the water. In a large diameter fry pan add about 3 tbs of olive oil under medium heat. Put in the dry penette. Sort of toast the penette stirring frequently to keep from being burned until they darken about 8 minutes. Add brandy and keep stirring until all alcohol evaporates. Take from fire and set aside. In another fry pan put 1/2 tbs of olive oil until medium heat. Added mushrooms and parsely. Saute stirring occasionally for about 3 minutes. Add heavy cream and stir well. Then add the parmesan cheese and stir to achieve a smooth paste. Remove from heat. Return penette to medium heat. Add broth and mushroom water. Cover and cook about 10 minutes until al dente. Uncover and let most of liquid boil off. Stir in the mushroom mixture and cook until heated about 1 minute.

NOTES

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Penette in Padella

16 oz Penette pasta
3 1/2 c Vegetable Broth (home made)
6 tb Cream, heavy whipping
2 tb Parsley dried
1/2 c Parmesan grated
6 tb Brandy
1/2 ts Pepper
1 oz Chinese black mushrooms
3 1/2 tb Extra Virgin Olive Oil

Soak the dried mushrooms for at least a 1/2 hours. Squeeze must of liquid  out and set aside.  Chop mushrooms into small pieces. Keep 1/2 cup of the  water. In a large diameter fry pan add about 3 tbs of olive oil under  medium heat. Put in the dry penette. Sort of toast the penette stirring  frequently to keep from being burned until they darken about 8 minutes. Add  brandy and keep stirring until all alcohol evaporates. Take from fire and  set aside. In another fry pan put 1/2 tbs of olive oil until medium heat.  Added mushrooms and parsely. Saute stirring occasionally for about 3  minutes. Add heavy cream and stir well. Then add the parmesan cheese and  stir to achieve a smooth paste. Remove from heat. Return penette to medium  heat. Add broth and mushroom water. Cover and cook about 10 minutes until  al dente. Uncover and let most of liquid boil off. Stir in the mushroom  mixture and cook until heated about 1 minute.

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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 6 Servings

Calories: 414
Calories from Fat: 158 (38%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 1.9g
Cholesterol 82.9mg		26 %
Sodium 157.1mg		5 %
Potassium 263.2mg		7 %
Total Carbohydrate 48g		14 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 47.3g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 414

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