Authentic Italian Mushroom Pasta

Happy Monday! It has been a week since I posted last, so I am making it up with a pasta that is just simply divine. Now, I need to warn you- it is not light, as it uses heavy cream as one of its main ingredients- but if you need to splurge, this is one pasta worth splurging.

I learned this recipe over 10 years ago, when I was in college, at KU. I learned it from an Italian friend of mine, and he would make it often when he had friends over. It has become a favorite recipe of mine, but one that I don't make as often these days. It is also good to choose a good red wine to go with it, as it is part of the recipe.

Ingredients
1 1/2 cups of buttoned mushrooms
1 6oz package of heavy cream
1 8oz cup of red wine ( I used Cupcake Vineyards Malbec)
1 tbsp of cayenne pepper ( or more if you like spicier)
2 tbsp of olive oil
1 lb of Penne pasta

Directions
Start cooking the pasta, per package directions. Heat a large skillet over medium-high heat, add the 2 tablespoons of olive oil, let it heat for 3 minutes, and add the mushroom. Saute for 5 minutes, or until light coated with the olive oil. Add the cayenne pepper to taste, and pour the heavy cream. Let it cook and simmer for another 5 minutes. It should start foaming/bubbling. When it does, lower the heat, add the wine, and let it simmer for about 10 more minutes. It should look like the picture below.

Cook for 5 more minutes, stirring constantly. When pasta is done, drain pasta, and add sauce to the pasta pan, as shown below.

Coat pasta well, and serve with shredded Parmesan cheese.
There is hardly ever leftovers from this pasta, but when there is- they make the best lunch for a busy weekday.

I hope you enjoy this one- Ciao Bella!
Beijos
Thais