Porcini-Parsley Pasta (Rachael Ray)

Ingredients

• salt and pepper
• 1 lb pappardelle pasta (may sub fettuccine)
• one 32-ounce container vegetable stock (4 cups)
• 1 ounce dried porcini mushrooms
• 4 tablespoons butter
• 4 large shallots, chopped
• 1 cup packed flat leaf parsley, finely chopped
• 1 cup dry white wine
• 1 wedge pecorino romano cheese, for grating at the table

Directions

1. 1

   Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

2. 2

   While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the porcinis are softened, 15 minutes.

3. 3

   In a medium saucepan, melt the butter over medium heat. Stir in the shallots; season with salt and pepper. Cook, stirring frequently, until softened, 7 to 8 minutes. Stir in the parsley, then the wine. Lower the heat to low.

4. 4

   Remove the mushrooms from the stock and finely chop; add to the parsley-shallot mixture. Ladle in the stock up to the last ladleful (to avoid the grit at the bottom).

5. 5

   Toss the pasta with the porcini-parsley sauce and serve with a little grated pecorino romano on top.