Cooking my way to happiness with Rachael Ray



Porcini-Parsley Pasta

It’s still very gray outside and it is supposed to snow yet again tonight, however it is a fabulous day because I am buying a plane ticket to Florida and we are having pasta for dinner!

Tonight’s dinner was simplicity at its best.  The ingredients: fettuccine, stock in a box (thats a Rachael Ray term for chicken or beef stock that comes in a box), butter, dried porcini mushrooms (found in the produce section), shalots, flat leaf parsley, a good dry white wine (yipee) and pecorino romano cheese. 

To make the sauce melt the butter than add shalots and season with salt and pepper, then add a little of the wine and reduce.

Reconstitute the mushrooms by cooking them in chicken stock until they are tender.  Remove them from the stock  and chop up before adding them to the shalots & wine sauce.  Chop up flat leaf parsley and add into the sauce too.

When the fettucine is done, mix it all together and ladel in some of the chicken stock that the mushrooms were in, that’s it. 

Dinner looks  like it was hard to make…….. so never let anyone know it was really easy.

Two out of three kids liked it (isn’t this usually the case).  I loved it and added some red pepper flakes.  I would have to say this is more of an adult meal and pairs really nicely with a really good chardonnay (not in a box). 

Still thrilled about not having to plan what’s for dinner!

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Comments

  1. * Sheryl says:

    LOL. I love pasta but it’s hard to get excited when it’s pasta every other day!. I try to go every other week.

    | Reply Posted 7 years, 7 months ago


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