Recipe courtesy of Rachael Ray
Episode: Holi-Week
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.

Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.

Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Strawberry Crunch Ice Cream Cake

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking