Name: Orchiette Pasta with Wild Mushroom Cream Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H24M0.000S
Total time: P0Y0M0DT0H39M0.000S
Yield: 4 servings
Ingredients: 12 ounces orchiette pasta; 2 tablespoons olive oil; 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced; 1/4 cup chopped shallots; 1 tablespoon chopped garlic; 2 teaspoons minced fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 cups heavy cream; 1/2 cup finely grated Parmesan; 2 tablespoons finely chopped chives

Directions

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.

Orchiette Pasta with Wild Mushroom Cream Sauce

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