1/4 cup butter or margarine
15 ounce can diced tomatoes
3/4 cup skimmed evaporated milk
1/2 cup vodka
1/4 teaspoon dried crushed red pepper
2 Tablespoons olive oil
6 oz. shitake mushrooms, stems trimmed, caps sliced
3/4 cup sliced drained sundried tomatoes in oil
14 ounce can artichoke hearts, drained and quartered
1 Tablespoon chopped shallot
1/2 cup plus 2 Tablespoons chopped fresh basil
1 pound penne or rigatoni pasta freshly grated Parmesan cheese
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Melt butter in large skillet over med.-high heat.
Add diced tomatoes and their juices, milk, vodka and red pepper.
Simmer till thickened to sauce
consistency, about 8 min.
Season to taste with salt and pepper.
Heat oil in another skillet over med.-high heat.
Add mushrooms.
Saute 4
minutes.
Add sun-dried tomatoes, artichoke hearts and shallot;
stir 2 minutes.
Add tomato mixture and cook 5 minutes.
Season with salt and
pepper.
Stir in 1/2 cup basil.
Meanwhile, cook pasta in large pot of boiling water till just cooked through.
Drain, reserving 1/2 cup of cooking liquid. Return pasta to same pot.
Pour sauce and reserved pasta water over pasta and toss to coat.
Sprinkle with remaining 2 tablespoons basil and cheese and serve.
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