Spaghettini W/Cream & Whiskey Sauce

"This recipe by Wilma Pezzini from the Tuscan Cookbook makes a complimentary & spectacular side-dish for almost any main entree, but I think it would be esp good to accompany grilled meats when served w/salad & bread. *Enjoy* (Times have been estimated & do not include time to soak mushrooms)"
 
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photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
35mins
Ingredients:
8
Serves:
4-5
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ingredients

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directions

  • Soak the mushrooms in the whiskey for at least 1 hr (longer if possible).
  • Melt butter in a saucepan. When bubbly, add chopped parsley & garlic. Cook for 1-2 min (no more or the garlic will burn).
  • Drain mushrooms & reserve the whiskey.
  • Cut mushrooms in sml pieces & add to the simmering parsley & garlic. Add salt & pepper to taste.
  • Allow the mushrooms to cook for 1-2 min & then add the reserved whiskey. Reduce heat & simmer uncovered till most of the whiskey has evaporated.
  • Cook spaghettini al dente (cooked, but still firm). Drain well, but reserve 2 tbsp of the cooking liquid. Put spaghettini in a heated bowl w/the reserved cooking liquid.
  • Add cream to mushroom mixture, stir to combine & allow just to heat through. Pour sauce over spaghettini & toss well. Sprinkle w/grated Parmesan as desired & serve immediately.

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Reviews

  1. Yum ! the pasta fanatic didn't really rave but he was happy enough. I used Tullimore Dew whisky and soaked the onion and some yellow bell pepper. I checked that it was ok with the recipe owner before omiting the mushrooms, done because i'm allergic to the blighters. The only other change was that I added an extra clove of garlic due to our ethos that one clove all alone is a sin in this household. Please see my rating system: 4 lovely stars for a tasty recipe that went down well. Thanks!
     
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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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