Peppery Café au Lait Sauce

Pour the port and brandy into a small saucepan and place over a high heat. Bring to the boil and carefully set the fumes alight to flambé and burn the alcohol off. Once the flame goes out, the alcohol has cooked out, then reduce by about half. Add the cracked black pepper and sugar and allow to cook for a minute or two, then add the stock and reduce by half. Add the cream and reduce until a nice consistency, being careful not to split the sauce. Check the seasoning and set aside for serving.

Heat a small frying pan and melt the butter over a medium to high heat, then cook the mushrooms in batches, allowing each side to colour nicely before removing and adding the next lot. Sprinkle with sea salt as they come out of the pan.

Cook the pasta according the packet directions and drain, before tossing through a little olive oil.
Reheat the sauce gently and add to the pasta. Toss through along with the pan-fried mushrooms. Grate over fresh parmesan and serve.