Tuesday, August 16, 2011

Pasta with Whiskey, Wine and Mushrooms

Ever had pasta with whiskey and wine? Me either. Until I made this recipe, that is. You would think a splash of Jack Daniels could potentially ruin a recipe but, surprisingly, it didn’t. In fact, it added a whole new depth of flavor to the already-flavorful sauce. This flavorful, creamy meatless pasta is absolutely wonderful. And if you need some protein, try serving this with some chicken or a big, juicy steak.

Pasta with Whiskey, Wine and Mushrooms
Serves 8

24 ounces, weight thickly sliced mushrooms
2 tablespoons olive oil
Kosher salt
Black pepper
2 tablespoons olive oil
2 tablespoons butter
1 whole large onion, peeled and sliced
1 cup dry white wine
¾ cups whiskey
½ cup chicken broth
1 cup heavy cream
Salt and pepper, to taste
12 ounces, weight mostaciolli, cooked al dente

Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.

In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and sauté for a couple of minutes, or until beginning to turn translucent. Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.

Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.

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