Pasta with Whiskey, Wine, and Mushrooms

I stole this from The Pioneer Woman, who is a genius. I realize that she likes onions more than I do (and I like onions) and garlic less than I do (and she likes garlic). And that woman loves her heavy cream. I don't tend to love cream sauces, but this was AMAZING. I've adjusted here for onion and cream and for portion (as hers serves 8).

Ingredients

• 16-24 ounces thickly sliced baby portobello mushrooms
• 1 Tbsp olive oil
• kosher salt
• black pepper
• pinch brown sugar
• 21(more) Tbsp olive oil
• 1 Tbsp butter
• 1/4 C. onion, thinly sliced
• 1/2 C. dry white wine
• 6 Tbsp Jack Daniels whiskey
• 1/4 Chicken broth (I used shrimp stock)
• Just under 1/2 C. heavy cream
• salt and pepper to taste
• 8 ounces penne, cooked al dente

Preparation

• Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.
• In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and a pinch of brown sugar and saute for a couple of minutes, or until beginning to turn translucent. 
• Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. 
• I think you can start the pasta now
• Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
• Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and serve immediately.