| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fusilli, pasta |
| 1/4 | c | Plus 2 tbsp. butter or |
| margarine divided | ||
| 2/3 | c | Finely chopped onion |
| 1 | Clove garlic, minced | |
| 2 | c | Sliced mushrooms |
| 3/4 | c | Vodka |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | t | Basil |
| 1 | c | Heavy cream |
| 1/3 | c | Freshly grated Parmesan |
| cheese | ||
| 1 | T | Chopped parsley |
| 3 | Tomatoes, chopped |
INSTRUCTIONS
Cook fusilli according to package directions. Meanwhile, in medium saucepan, over medium heat, melt 1/4 cup butter. Add onion and garlic; cook, stirring 3 minutes. Add mushrooms. Cook 2 minutes longer. Reduce heat. Add vodka, salt, pepper, and basil. Simmer 20 minutes or until thickened. Stir in cream. Cook 2 minutes. Remove from heat. Stir in cheese and parsley. Drain fusilli. Place in serving bowl. Toss with remaining 2 tablespoons butter and tomatoes. Stir in sauce. Makes 8 servings or could be doubled to serve 16 or more
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