Garganelli with Brandy, mushrooms and saffron

For 2 people

1 cup Brandy
1/2 clove garlic
1/2 onion
Zafferano Collina d’Oro (3 threads each person)
2 teaspoons oil
salt and pepper

Slice thinly the onion and put it to dry in a pan with the garlic and oil;
Wash and coarsely chop the mushrooms. Cook them in a pan with the saffron and then cook for 15 minutes over medium heat. If you need, add a little of water;
After baking blend with Brandy, turn off the heat and add the cream and a sprinkling of pepper;
Bring to boil a pot of water and cook Garganelli firm to the bite;
Drain the pasta and stir it into the pan together with its sauce. Serve with freshly ground pepper.

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