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Submitted by Chef #982539
"This is a WONDERFUL recipe that was created out of several of my other favorite italian recipes. Everytime I make it for someone new their response is generally something similar to, "wow, you should open an Italian restaraunt if you always cook like this!" Best part is, it's a fairly easy recipe! I put this over plain pasta, pasta with cheese, pasta and sliced chicken breast, broiled chicken with asparagus and mozzarella, breaded chicken...almost anything!"
photo by 998171 
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
5 cups
- Serves:
- 8
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ingredients
- 6 ounces sliced mushrooms (I prefer to use Morels or sh*take, but Portabellos are good, too.)
- 2 tablespoons olive oil
- 1 (16 ounce) can beef broth or (16 ounce) can consomme
- 2 cups madeira wine or 2 cups marsala wine
- 8 ounces cream cheese
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup butter
- 4 ounces heavy cream
- 3 crushed garlic cloves
- ground pepper
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directions
- Over med. heat, sautee sliced mushrooms in 2 T. olive oil for about 5 minutes.
- Add broth and wine to mushrooms and bring to a slow boil. Let sauce boil for about 15 minutes or until it starts to reduce and the "alcohol smell" from the wine has cooked out.
- *Optional: the longer you simmer this part of the sauce, the richer and more flavorful it will become.
- *This is the point you would want to start boiling your pasta.
- Lower heat to medium again and once the sauce stops boiling, add the cream cheese and butter, whisking it together as it melts.
- Whisk in remaining ingredients and stir until smooth and creamy.
- Pour over your favorite pasta and/or chicken breast and serve. It is SINFUL topped with Mozzarella and broiled for just a few minutes to brown the cheese.
Questions & Replies
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Reviews
-
I LOVE pasta da vinci. Everytime I go to the Cheesecake Factory I get it. Unfortunately I made this recipe and followed every single step and got nothing close to what the Cheesecake factory serves. With the 8oz of cream cheese, this gave me a white sauce rather than an oil sauce. It tasted more of an alfredo sauce than what the Cheesecake Factory serves. . However the sauce I got turned out to be good.
nicolevolzer
-
I haven't ever reviewed a recipe before, but felt that it was absolutely necessary with this one! It's fabulous and does taste almost spot on to the dish served at the Cheesecake Factory. I've attempted other "copycat" recipes that have been posted on various sites and even employees' versions of the recipe weren't as close as this one! I served this recipe with 2 cups of thinly sliced sh*take and portobello with 3 shallots in 2 tablespoons of olive oil and 1 tablespoon of butter. Added pounded out chicken breasts cut into bite-size pieces, allowed that mixture to cook before adding the rest of the ingredients for the sauce. I added about 1/4 tsp. of garlic powder instead of the garlic, but other than that and how I cooked the mushrooms, shallots, and chicken, the recipe as written turned out so wonderful. Served over penne with freshly grated parmesan and finely chopped parsley and Voila! You have a very close version of Pasta Da Vinci from the Cheesecake Factory that I'm sure is much cheaper to make than buy!
CookingwithMerlot
-
Amazing! Thank you so much! This was just what I was looking for! I absolutely love getting pasta da vinci at the cheese cake factory and this was perfect! Not hard to make at all and tasted sublime! Thank you thank you!
998171
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Tweaks
-
I haven't ever reviewed a recipe before, but felt that it was absolutely necessary with this one! It's fabulous and does taste almost spot on to the dish served at the Cheesecake Factory. I've attempted other "copycat" recipes that have been posted on various sites and even employees' versions of the recipe weren't as close as this one! I served this recipe with 2 cups of thinly sliced sh*take and portobello with 3 shallots in 2 tablespoons of olive oil and 1 tablespoon of butter. Added pounded out chicken breasts cut into bite-size pieces, allowed that mixture to cook before adding the rest of the ingredients for the sauce. I added about 1/4 tsp. of garlic powder instead of the garlic, but other than that and how I cooked the mushrooms, shallots, and chicken, the recipe as written turned out so wonderful. Served over penne with freshly grated parmesan and finely chopped parsley and Voila! You have a very close version of Pasta Da Vinci from the Cheesecake Factory that I'm sure is much cheaper to make than buy!
CookingwithMerlot
RECIPE SUBMITTED BY
cryssmarie1
- 1 Recipe
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