Recipe: Cheesecake Factory Pasta with Mushroom Bolognese

CHEESECAKE FACTORY PASTA WITH MUSHROOM BOLOGNESE

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

In a saute pan over medium-high heat, bring olive oil to a light sizzle.

Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.

Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.

Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle 1/2 oz Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta.

Serve immediately.

Makes 6 to 8 servings.