This Creamy Mushroom Pasta has the most flavor of any dish I've ever made like this...

Ingredients

• 1.5 lb Mixed Mushrooms (Quarter‑inch slices; blend of baby bella, white button, and specialty mushrooms)
• 1 cup Brandy (Inexpensive brandy, 750 ml bottle costs about $18)
• 1.25 cup Heavy Cream (Full‑fat heavy cream)
• 1 lb Spaghetti (Any good quality dry spaghetti)
• 3 oz Tomato Paste (Small can, about 2½‑3 oz)
• 1 Medium Onion (Diced)
• 0.25 cup Fresh Parsley (Minced)
• 0.5 cup Parmigiano-Reggiano Cheese (Finely grated)
• 2 tbsp Olive Oil (Regular (not extra‑virgin) for searing)
• 2 tbsp Kosher Salt (For pasta water and seasoning)
• 1 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Pepper Flakes (Optional for a hint of heat)

Instructions

1. Prep Ingredients

   Slice the mushrooms to about a quarter‑inch thick, dice the onion, mince the parsley, and grate the Parmigiano‑Reggiano.

   Time: PT10M

2. Sear Mushrooms in Batches

   Heat the skillet over medium heat (about 4/10 on the burner), add 2 tbsp olive oil, and when shimmering, add a portion of the mushrooms in a single layer. Let them sit without moving for 2‑3 minutes, then stir and continue cooking until browned and most of the water has evaporated, about 6‑8 minutes per batch. Transfer to a plate and tent with foil; repeat for remaining mushrooms.

   Time: PT20M

3. Set Mushrooms Aside

   Remove all seared mushrooms from the pan and keep them warm on a plate covered with foil.

   Time: PT2M

4. Sauté Onion

   Reduce heat to medium‑low (about 3/10), add a splash more oil if the pan looks dry, then add the diced onion. Cook, stirring occasionally, until soft and translucent, about 3‑4 minutes.

   Time: PT5M

5. Add Tomato Paste and Spice

   Stir in the red pepper flakes, then add the tomato paste. Fry, stirring constantly, for 3‑5 minutes until the paste darkens and becomes fragrant.

   Time: PT4M

6. Deglaze with Brandy

   Turn heat to medium‑high, carefully pour in the cup of brandy, and let the alcohol flame off (keep face away). Stir to loosen any browned bits, then reduce the liquid by about half, roughly 2‑3 minutes.

   Time: PT3M

7. Add Cream and Simmer

   Stir in the heavy cream and bring to a gentle simmer. Cook for 3‑5 minutes until the sauce thickens slightly. Season with ¾ tsp salt and freshly ground black pepper to taste.

   Time: PT5M

8. Cook Spaghetti

   While the sauce simmers, bring a large pot of water to a rolling boil, add 2 tbsp kosher salt per gallon, and cook the spaghetti until 1 minute shy of al dente (about 9‑10 minutes total). Reserve about 1 cup of pasta water, then drain.

   Time: PT10M

   Temperature: 212°F

9. Combine Pasta, Sauce, and Mushrooms

   Add the drained spaghetti to the skillet with the cream sauce. Toss over medium heat (2/10) for 2‑3 minutes, adding reserved pasta water as needed to achieve a silky coating. Return the seared mushrooms to the pan and mix gently.

   Time: PT5M

10. Finish and Serve

    Remove the pan from heat, stir in the grated Parmigiano‑Reggiano and minced parsley. Taste and adjust seasoning if needed. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g