Nutritional Info

Nutrition Facts

Serving Size 1 (66g)

Calories 208
Calories from Fat 170 (82%)
Amount Per Serving %DIV
Total Fat 18.9g 29%
Saturated Fat 5.5g 28%
Monounsaturated Fat 11.7g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 35.8mg 12%
Sodium 366.6mg 16%
Potassium 94.2mg 2%
Total Carbohydrate 1.6g 1%
Dietary Fiber 0g 0%
Sugars 0.3g
Protein 6.7g 13%

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"dragged" Pasta With Cream And Mushrooms

100% would make this recipe again!
Recipe Description
My husband and I ate this unusual "dragged" pasta at a beautiful country inn in Torgiano, Umbria some years ago. Short, pointed pasta tubes known as pelmetre were cooked right in the sauce, in the style of risotto. I have never seen pasta cooked this way anywhere else. Because the technique is quite different, be sure to read through the recipe before beginning and have the broth heated and all of the ingredients at hand before you begin.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1   medium onion, finely chopped
6 Tablespoon(T)  olive oil
1 Pound(lb)  pennette, ditalini or tubetti
2 Tablespoon(T)  cognac
5 Cup(c)  hot meat broth
8 Ounce(oz)  white mushrooms, sliced
1 Pinch(pn)  salt, to taste
3/4 Cup(c)  heavy cream
1 Cup(c)  parmigiano-reggiano, fresly grated
1 Tablespoon(T)  fresh flat leaf parsley, chopped
1 Pinch(pn)  black pepper, freshly ground, to taste


In a skillet large enough to hold all of the pasta, cook the onion in 2 tablespoons of the oil over medium heat until tender and golden, about 10 minutes. Scrape the onion into a dish and wipe out the pan. Pour the remaining 4 tablespoons of the oil into the pan and heat over medium heat. Add the pasta and cook, stirring often, until the pasta begins to brown, about 5 minutes. Add the cognac and cook until it evaporates. Return the onion to the pan and stir in 2 cups of the hot broth. Turn the heat to medium high and cook, stirring often, until most of the broth is absorbed. Stir in 2 more cups of the broth. When most of the liquid is absorbed, stir in the mushrooms. As you continue stirring, add the remaining broth a little at a time as needed to keep the pasta moist. Season to taste with salt and pepper. After about 12 minutes from when you began adding the broth, the pasta should be almost al dente, tender yet firm to the bite. Stir in the cream and simmer until slightly thickened, about 1 minute. Remove the pan from the heat and stir in the cheese. Stir in the parsley and serve immediately.

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