1c red wine of your choice
1lb of Mary Alicia's Porcini Mushroom Pasta
In a large pan, bring heavily salted water to a boil. In a saute pan, add wine and reduce by half over medium heat. Stir in cream and remove from heat. Cook pasta for 4-6 minutes or desired consistency. Drain pasta, reserving less than 1/4 c of water for the sauce. Combine wine sauce to reserved water and pasta. Stir. Mary Alicia's brass dye and hand-cut methods allow the sauce to soak into the pasta. Serve in bowls and top generously with fresh Parmesan.