Mushroom Brandy Cream Sauce Spaghetti
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
781 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Brandy Cream Sauce Spaghetti
Description
Mushroom Brandy Cream Sauce Spaghetti combines the earthy flavor of cremini mushrooms with a smooth cream sauce enhanced by brandy and tomato paste. The mushrooms are browned in olive oil, then removed while onions are softened before adding tomato paste to develop flavor. Brandy is used to deglaze the pan, lifting the browned bits, which intensifies the sauce's complexity. Cooking the pasta al dente and marrying it with the sauce adjusted by reserved pasta water ensures the pasta is evenly coated without being dry or watery. Finishing the dish with grated Parmigiano Reggiano and minced Italian parsley adds both savory notes and freshness.
The silky sauce with tender mushrooms makes it suitable as a satisfying vegetarian main or a hearty side. The use of brandy provides subtle warmth and depth uncommon in everyday pasta dishes, making this recipe distinct. This dish pairs well with a simple green salad or crusty bread to balance the richness.
Use any fresh mushrooms preferred, though baby bella are suggested for good flavor and value. Save reserved pasta water to modify sauce texture as needed. Leftovers can be refrigerated and reheated within three days.
Ingredients
- 1 pound spaghetti linguine, fettuccine, etc.
- 3 tablespoon olive oil
- 1 1/2 pounds cremini mushrooms 1/4-inch thick slices, baby bella
- 1 medium onion diced
- 3 ounces tomato paste
- 1 1/4 cups heavy cream
- 1 cup brandy
- 1/2 cup parmigiano reggiano grated
- 2 cups water will most likely not need it all, reserved pasta water
- 1/4 cup Italian parsley minced
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to a boil.
- Heat a large pan to medium heat. Add the olive oil and mushrooms. Sear mushrooms until they release their water and brown (about 3-5 minutes per side). Once browned season with a bit of salt and pepper and remove mushrooms to a plate and tent with foil.
- Turn the heat to medium-low and add in the onion. Saute for 5-7 minutes or until translucent and soft. If the pan is dry add 1-2 tablespoons more olive oil. After the onions are soft add the tomato paste to the pan and cook for 5 minutes stirring frequently.
- At this point begin boiling the spaghetti to 1 minute less than al dente.
- Add the Brandy to the pan and turn the heat to high. With a wooden spoon scrape the brown bits off the bottom of the pan. Once the alcohol smell has gone away and the liquid has reduced by about half (about 2 minutes) turn the heat down to medium and add 1 cup of pasta water.
- Cook for 2 more minutes then add the cream. Bring to a simmer to allow the sauce to thicken. Taste test and season with salt and pepper to taste.
- Add the mushrooms to the sauce along with the pasta. Cook until the pasta is just al dente then turn off the heat and remove the pan from the stovetop.
- Add the cheese along with the parsley and mix together well. If the sauce is too dry add more of the reserved pasta water, a bit at a time, to get the consistency just right. Enjoy!
Notes
- Bab y bella mushrooms offer a good flavor-to-cost ratio but you can use any fresh mushroom variety you like.
- Reserve some pasta water to thin the sauce as necessary for optimal consistency.
- This recipe works well with various pasta types such as linguine, fettuccine, rigatoni, or penne.
- Store leftovers covered in the refrigerator for up to three days and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 781 kcal
% Daily Value*
| Calories | 781kcal | 39% |
| Carbohydrates | 95.6g | 32% |
| Protein | 23.4g | 47% |
| Fat | 26.8g | 41% |
| Saturated Fat | 10.2g | 51% |
| Cholesterol | 50mg | 17% |
| Sodium | 1028mg | 43% |
| Potassium | 639mg | 14% |
| Fiber | 6.6g | 26% |
| Sugar | 9.7g | 19% |
| Calcium | 146mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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