Penne Strascinata

• 6 tablespoons olive oil
• 1 pound dried penne
• 1 medium onion, chopped
• 13 cup Cognac
• 5 cups simmering beef stock
• 1 cup mushrooms, sliced
• 3/4 cup heavy cream
• Salt to taste, if desired
• 23 cup grated Parmesan
• 1/2 cup parsley leaves, chopped fine
• Freshly ground pepper to taste

1. In a large skillet, heat 4 tablespoons of the olive oil over moderate heat.
2. Add the pasta and cook, stirring, until it begins to brown, about 12 to 15 minutes.
3. Remove the pasta and set aside.
4. Saute the onion in the remaining 2 tablespoons of oil in the skillet until soft but not brown, about 5 minutes.
5. Return the pasta to the skillet, stir in the Cognac and cook until the liquid is evaporated.
6. Add 2 cups of the beef stock and cook, stirring, until it is absorbed.
7. Add 2 more cups stock and, when it is almost absorbed, stir in the mushrooms.
8. Add the remaining stock 1/2 cup at a time and cook, stirring, until it is absorbed and the pasta is al dente.
9. Stir in the cream and salt and simmer until slightly thickened, about 1 minute.
10. Remove from the heat and stir in the Parmesan.
11. Sprinkle with parsley and pepper.

olive oil, penne, onion, cognac, simmering beef, mushrooms, heavy cream, salt, parmesan, parsley, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3980 (may not work)