Cheesecake Factory Pasta with Mushroom Bolognese

Yield: 6 to 8 servings

Ingredients

• 6 ounces spaghettini, cooked al dente, drained and kept warm
• 2 ounces olive oil
• 1 ounce carrots, minced
• 1 ounce yellow onion, diced to 1/4 inch thickness
• 4 ounces mushrooms, diced to 1/4 inch thickness
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon garlic, minced
• 1 teaspoon fresh thyme, chopped
• 2 ounces Madeira wine
• 10 ounces marinara sauce
• 1 ounce butter
• 1 ounce Parmesan cheese, grated
• 2 teaspoons parsley, chopped

Instructions

1. In a sauté pan over medium-high heat, bring olive oil to a light sizzle.
2. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.
3. Add mushrooms; toss to incorporate.
4. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more.
5. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.
6. Add garlic and thyme; toss to incorporate.
7. Pour Madeira wine down sides of pan.
8. Add marinara sauce; stir to incorporate. Cook until sauce is heated through.
9. Add butter; quickly stir to incorporate.
10. Add cooked pasta to pan; do not toss.
11. Sprinkle 1/2 ounce Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce.
12. Sprinkle remaining Parmesan cheese and parsley evenly over pasta.
13. Serve immediately.

Attribution

Chef Ray Martin, Cheesecake Factory - azfamily.com