"Cooking Extravaganza!" Red Chili Mushroom Pasta

Ingredients

* A pinch of Salt
1 tbsp Butter
2 medium Shallots
9 large Mushrooms - I used 6 white mushrooms, and 3 Crimini mushrooms for taste.
* Salt and Pepper for taste
6 oz of Red Chili Fettuccine pasta
8 oz of Half and Half
1 tsp flour or corn starch (I used flour, but it's just a personal matter of taste)
1/2 tsp Thyme
1/8 cup shredded Parmesan
* A pinch of Parsley

Directions

1. Fill a large pot with enough water to cook 6 oz of Fettuccine in.
*Flavor with Salt.
Put water on to boil. As well put a medium to large sized pan on low-medium heat to warm it.

2. Chop the Shallots into equal pieces. Also do the same for the Mushrooms.

3. Once the pan is heated and the Shallots are cut, add the butter to the pan. Coat the pan by moving around the butter, add Shallots, and saute.

4. Once the Shallots have become transparent, add the mushrooms and saute as well. Add in the Thyme once the mushrooms have been cooking for a few minutes.
* Add salt and pepper to taste.
Cook the mushrooms until their color turns somewhat dark.


5. While the mushrooms are cooking, the water should begin to boil, add the Red Chili Fettuccine. Cook until al dente.

6. Once pasta is cooked al dente style, drain, but DO NOT rinse, instead set the strainer on top of the pot, and move the pot back to its cooking area.
(Heat should be off, but the cooking area should still be warm)

7. Mix the Half & Half with the Parmesan and Flour/Corn Starch.

8. Once the mushrooms have reached their desired color, add the Half & Half mixture into the pan with Mushrooms and Shallots.

9. Cook on medium-high heat until the mixture begins to boil and thicken.

10. Once the mixture is boiling and the sauce thickens, add the Fettuccine into the pan, and mix well.

*Sprinkle with Parsley for taste, and presentation
Serve immediately, and enjoy!