Portobello House Pasta

• 2 oz corn oil
• 1 lge diced yellow onion
• 6 cloves thinly sliced garlic
• 5 thinly sliced sun-dried tomatoes
• 1/2 lb thinly sliced shitake mushrooms
• 2 slices minced prosciutto
• 3 oz cognac
• 6 oz beef stock
• 12 oz heavy cream
• 3 oz frozen green peas
• 3 leaves basil, sliced
• 3 oz parmesan-reggiano
• 1 lb rigatoni
• S&P; hot pepper sauce to taste

1. Heat oil in large saute pan over medium heat.
2. Add onions and saute 2 mins.
3. Add garlic & prosciutto. Cook until garlic browns.
4. Add tomatoes & mushrooms. Cook 2-3 minutes.
5. Deglaze with cognac. Reduce by half.
6. Add beef stock. Reduce by half.
7. Add cream. Reduce by half.
8. Add peas, basil and cheese. Cook until thickened.
9. Season with s&p, hot sauce.
10. Toss with rigatoni.

corn oil, yellow onion, garlic, tomatoes, shitake mushrooms, prosciutto, cognac, beef stock, heavy cream, green peas, basil, rigatoni, pepper

Taken from www.epicurious.com/recipes/member/views/portobello-house-pasta-52669911 (may not work)