How to make it

  • In a saucepan, add butter and melt. Add the shallots and saute until translucent, about 3 minutes.
  • Remove the pan from the heat and carefully deglaze with the cognac. Cook until the cognac is almost completely reduced.
  • Add the chicken stock and heavy cream and citrus zest and cook until slightly thickened and reduced, about 10 minutes.
  • Add cheese and season with salt and pepper.
  • While sauce is cooking, cook the pasta until al dente in boiling, salted water. Drain well.
  • Stir the mint into the sauce.
  • Add the drained pasta and toss to coat the pasta well.
  • Place the pasta on plates and sprinkle with the radicchio.

People Who Like This Dish 1
Reviews & Comments 3

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  • barbiemensher 9 years ago
    You had me at cognac.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Do you think I'm a damn Chef. lol. Love this.
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    " It was excellent "
    minitindel ate it and said...
    Mmmmmmm yummy grizz i love it ill be right over what else you having lol

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