Fried Penne / Pennette in Padella

Directions

1. Place the porcini mushrooms in a small bowl, cover with cold water, and soak for about 30 minutes or until they are soft. Drain the porcini, dice them, and set aside. Reserve the liquid.
2. In a skillet at least 14 inches wide and 2 inches deep, heat 3½ tablespoons olive oil until hot. Add the pennette and brown quickly, about 7 or 8 minutes, constantly stirring with a wooden spoon. Be careful not to burn them. They should look unevenly toasted. Add the brandy, continue to stir, and let the alcohol evaporate. Remove the skillet from the heat and set aside.
3. In a separate skillet, heat the remaining 2 tablespoons olive oil, add the porcini and shiitake mushrooms, and sauté for about 3 minutes. Add the parsley, sauté 1 minute more, and set aside.
4. Return the skillet with the pennette to the heat. Add enough broth to almost cover them, plus ½ cup reserved soaking liquid. Stir the mixture well, bring to a boil, cover the pan, lower the heat, and cook for 6 or 7 minutes, stirring often. The pennette should be cooked only until very al dente, almost crunchy.
5. Uncover the pan, raise the heat, and let the remaining liquid almost totally evaporate. Add the mushroom and parsley mixture, combining well, then add the cream and cheese, and continue to stir and cook for 1 minute. Add the salt and pepper, mix well, and serve immediately.
6. Note: Use the smallest penne you can find; you probably won't be able to find the tiny variety that the recipe traditionally uses.