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King of mushrooms dried — risotto, ragu, cream sauces, broth
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
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King of mushrooms dried — risotto, ragu, cream sauces, broth
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
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Cook pasta in boiling, salted water until al dente. Drain then return to pan. Meanwhile, melt butter in a large frying pan over medium heat. Cook chicken for 5-6 mins, until lightly browned. Set aside. Add onion to pan. Saute for 3-4 mins, until tender. Add mushrooms and garlic. Cook for 3-4 mins, stirring occasionally. Deglaze pan with sherry, scraping up any browned bits. Return chicken to pan along with cream. Bring to a boil then reduce heat to low and simmer gently for 5-6 mins, until sauce starts to thicken. Toss chicken mixture through pasta along with spinach and Parmesan. Season to taste. Serve with extra Parmesan, if desired.