INGREDIENTS

INSTRUCTIONS

This quick pasta has a luscious, rich sauce. Use as many kinds of mushrooms
you can find, such as button, shiitake, oyster, portobello
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”