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