Italian Pasta Recipes - Noodles with Porcini and Cognac (Tagliatelle Porcini al Cognac) Recipe

Ingredients                     

• 25 g/1 oz dried porcini mushrooms

• 250 ml/1 cup brandy

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 5 shallots, finely chopped

• 5 garlic cloves, finely chopped

• 750 ml/3 cups double (heavy) cream

• 350 g/12 oz tagliatelle

• Salt and freshly ground black pepper

• 45 ml/3 tbsp snipped fresh chives

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Method:

1. Soak the mushrooms in the brandy for about 10 minutes until soft. Drain the mushrooms, reserving the brandy, and coarsely chop.

2. Melt the butter in a large pan and fry (sauté) the shallots and garlic until soft.

3. Add the mushrooms and fry for a further 2 minutes. Add the brandy and simmer for 2 minutes.

4. Stir in the cream and simmer for about 20 minutes until the sauce has reduced by half.

5. Meanwhile, cook the pasta in a large pan of boiling, salted water until tender but still firm. Drain well.

6. Pour the sauce over the cooked pasta and season generously with salt and pepper. Serve sprinkled with the chives.