Penne With Creamy Mushroom And Vodka Sauce

To love this God means, among many other things, that we will be hungry to get to know Him better; conversely, in learning His words and ways, His attributes and His glory, what He loves and what He hates, we will find that our understanding of what it means to love God, what it means to love enemies, what it means to love brothers and sisters in Christ, will all be progressively modified and enriched. Precisely because, as created, dependent, and redeemed creatures, we are called to love our Creator, our Sovereign, our Redeemer with heart and soul and strength and mind, we will be firmly led to think robustly about what He is like, how He views evil, what rights and responsibilities He gives to the state in a fallen world, His role both in making peace and in judgment, and, above all, His commitment to His own glory as God.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy, Eggs	Vegetarian	Mushrooms, Pasta, Vegetarian	2	Servings

INGREDIENTS

2	T	Butter, or
1/2		Stick soybean margarine, cut
		into two pieces
1		Shallot, finely chopped
1		Garlic clove, finely chopped
1/2	lb	Assorted mushrooms, cut into
		thick slices
		Salt and pepper
1/2	lb	Penne pasta
10		Cherry tomatoes, cut into
		halves
2	T	Vodka
1/4	t	Red pepper flakes
1 1/2	c	Milk, or soy milk
1 1/2	T	Unbleached all-purpose flour
1/4	c	Parmigiano reggiano, grate
		then measure

INSTRUCTIONS

This quick pasta has a luscious, rich sauce. Use as many kinds of
mushrooms you can find, such as button, shiitake, oyster, portobello
Melt the butter in a large pot over medium-low heat. Add the shallot
and garlic. Cover and cook, stirring occasionally, for 2 minutes, or
until the shallot is softened. Add the mushrooms, salt and pepper to
taste. Cover and cook, stirring occasionally, for 10 minutes, or  until
the mushrooms have released some of their moisture. Meanwhile,  bring a
stockpot of lightly salted water to a boil over high heat and  cook the
penne according to package directions. Before draining the  pasta,
reserve 1/2 cup of the cooking water. Add the cherry tomatoes,  vodka
and red pepper flakes to the mushrooms. Stir well to mix. Raise  the
heat to medium and bring to a medium boil. Cover and cook for  about 10
minutes, stirring occasionally. Combine the milk and flour  in a bowl
and whisk to blend. Stir into the mushroom mixture. Cover  and cook,
stirring frequently, for 8 to 10 minutes, or until the  sauce thickens
slightly. Add the reserved cooking water and the  cooked penne. Toss
well to coat the pasta evenly. Cook for 1 minute,  stirring frequently.
Stir in the grated cheese if desired. Taste for  seasonings.  PER
SERVING: 759 calories, 25 grams protein, 113 grams carbohydrate,  20
grams fat, 24 percent calories as fat, 4 grams fiber, 55 milligrams
cholesterol, 237 milligrams sodium.  Valentine's 1999 Menu by Pam Smith
O'Hara of the Miami Herald  <mailto:foodsection@herald.com> (ELF MC FS)
kitpath@earthlink.net  Recipe by: Claire's Italian Feast by Claire
Criscuolo (Plume)  Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Feb  09, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 691 Calories From Fat: 172 Total Fat: 19.1g Cholesterol: 30.5mg Sodium: 173.1mg Potassium: 604.2mg Carbohydrates: 97.7g Fiber: 6.1g Sugar: 6.8g Protein: 23.1g