Ingredients

Omit

　　Bread

Add

　　Coarse salt

　　3/4 cup grated Parmigiano-Reggiano (a few large handfuls), plus some to pass at the table

　　Bring a large pot of water to a boil. Add the pasta and salt and cook all dente. Follow the directions for the master recipe, #327, to the point where the mushroom puree is transferred back to the soup pot. At this stage, add the cream, 1/2 cup more chicken stock, and the hot sauce. Bring up to a bubble, add the cooked pasta, and turn the heat off. Toss to coat; add the parsley and the Parmigiano. Serve immediately.

　　Rachael Ray 365: No Repeats