Start with a radicchio and watercress salad tossed with Sherry vinaigrette, and pass crisp semolina rolls with the pasta. Wrap up the meal with chocolate-covered biscotti, assorted grapes, and some good brandy.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
Preparation
Step 1
Bring 2 cups water to boil in heavy small saucepan; add mushrooms. Remove pan from heat. Let stand until mushrooms soften, about 15 minutes. Drain mushrooms, reserving soaking liquid.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
Step 3
Heat oil in heavy large skillet over medium heat. Add onion and sauté until just softened, about 5 minutes. Add wine and cook 1 minute. Pour in mushroom liquid, leaving any sediment behind. Add mushrooms, cream, and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve.
