Incredible! I made this dish last night for my girlfriend who described it as orgasmic after only the first mouthful! I essentially followed the recipe, but altered it slightly as per one previous reviewer. I sauteed swiss brown mushrooms in butter and olive oil then flamed them with a dash of brandy. Also added a teaspoon of garlic to the shallots and champagne. I used drained plum tomatoes instead of fresh, and added all the cream to the tomato sauce. I used a good champagne and it was worth the expense. Overall, probably the best pasta I have ever eaten, and I have eaten in michelin starred restaurants in Italy. The flavours are subtle, and the recipe does NOT need the garlic unless you definitely must have it. Not sure what difference using fresh tomatoes would make, but the drained canned tomatoes did not detract from the dish in my opinion. I will definitely be adding this recipe to my list of keepers. Outstanding.
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Incredible! I made this dish last night for my girlfriend who described it as orgasmic after...