Penne Pasta with Hazelnuts and Dried Cherries in a Brandy Cream Sauce

Serves 6


1 box (or 1-pound) Penne pasta
2 tablespoons butter
2 shallots, chopped fine
½ cup dried cherries
½ cup hazelnuts, roasted and chopped
¼ cup Brandy
1 cup chicken stock
1 cup whipping cream
Salt and freshly ground pepper
¼ cup fresh thyme leaves


In a large saute pan, melt butter over medium heat, add shallots and saute until translucent, about 3 minutes. Add cherries, hazelnuts and Brandy and reduce liquid by half. Next, add chicken stock, and reduce by a third and finish with whipping cream. Add pasta, season to taste with salt and pepper and nux well. Sprinkle with thyme leaves and serve immediately.