Ingredients
2 oz corn oil
1 lge yellow onion, diced
6 cloves garlic, thinly sliced
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 grated parmigiano-reggiano
1 lb rigatoni, cooked
S&P, hot pepper sauce to taste
Preparation
Heat oil in lge saute pan over medium heat. Add onions. Saute 2 mins. Add garlic & prosciutto. Cook until garlic browns. Add tomatoes & mushrooms. Cook 2-3 minutes. Deglaze pan with cognac. Reduce by half. Add beef stock. Reduce by half. Add cream. Reduce by half. Add peas, basil & cheese. Cook until thickened. Season with S&P, hot sauce. Toss with rigatoni.
