Recipe courtesy of Rocco DiSpirito
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35 min
25 min
4 servings



Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.

Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.

Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.

Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.

Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.

This recipe has been updated and may differ from what was originally published or broadcast.


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