Recipe information
Yield
4 servings
Ingredients
Omit
2 of the 3 cups of chicken stock (use 1 cup stock, total)
Bread
Add
1 pound linguine or fettuccine
Coarse salt
3/4 cup grated Parmigiano-Reggiano (a few large handfuls), plus some to pass at the table
Preparation
Bring a large pot of water to a boil. Add the pasta and salt and cook all dente. Follow the directions for the master recipe, #327, to the point where the mushroom puree is transferred back to the soup pot. At this stage, add the cream, 1/2 cup more chicken stock, and the hot sauce. Bring up to a bubble, add the cooked pasta, and turn the heat off. Toss to coat; add the parsley and the Parmigiano. Serve immediately.
