Pasta with Vermouth Cream Sauce
This easy pasta with vermouth cream sauce is loaded with mushrooms and sliced Fresno peppers for a rich, sweet, spicy sauce.
Print
Pin
Share on Facebook
Servings: 2
Calories: 528kcal
Equipment
- Large pot
Ingredients
- 12 ounces fresh linguine note, if you use dry pasta, the cook time will be increased
- 2 teaspoons neutral cooking oil
- 2 tablespoons butter
- 1 Vidalia onion peeled and diced
- 12 ounces mushrooms trimmed, scrubbed, and sliced
- 6 cloves garlic peeled and minced
- 1-2 red Fresno peppers trimmed and sliced (or use crushed red pepper)
- ¼ cup sweet Vermouth
- ½ cup vegetable stock
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
Boil the Pasta:
- Bring a large pot of water to a boil. Add the pasta and cook until al dente, about 3-4 minutes if using fresh pasta. Scoop out 1/4 cup of the past cooking water and reserve. Drain the pasta and set aside.
Prepare the Sauce:
- Meanwhile, prepare the sauce. Heat the neutral oil and butter in a wide pot over medium heat. Add the onion and mushrooms and cook, stirring regularly, for 8-12 minutes until completely browned and beginning to caramelize around the edges.
- Add the garlic and red Fresno peppers and cook for 45 seconds until fragrant. Season with salt and pepper.
Finish the Sauce:
- Pour the sweet vermouth into the pot and bring to a boil. Add the vegetable stock and boil for 4-5 minutes. Add the heavy cream to the reserved pasta cooking water to temper it and pour the mixture into the sauce. Taste and season with salt and pepper and cook an additional 4-5 minutes or until thickened.
Sauce the Pasta:
- Add the pasta to the pot and toss to coat until glossy. Turn off the heat.
To Serve:
- Divide the pasta between shallow bowls and enjoy!
Nutrition
Calories: 528kcal | Carbohydrates: 62g | Protein: 17g | Fat: 26g | Sodium: 106mg | Fiber: 6g | Sugar: 13g | Vitamin C: 14mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!