CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
New, Text, Import |
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 |
ts |
Salt |
1/4 |
ts |
Pepper |
1/4 |
ts |
Basil |
1 |
c |
Heavy cream |
1/3 |
c |
Freshly grated Parmesan cheese |
1 |
tb |
Chopped parsley |
3 |
lg |
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
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”