Pennè Pasta à la Gwen
- ½ stick butter
- 16 oz diced tomatoes
- 3/4 cup half and half
- ½ cup vodka
- ¼ cup dried red pepper (Crushed)
- 2 tbs. olive oil
- 6 oz fresh shitake mushrooms
- 3/4 cup oil packed sundried tomatoes, sliced
- 14 oz can artichoke hearts quartered (Drained)
- 1 tbs. chopped shallot
- ½ cup + 2 Tbs. fresh basil chopped
- 1 pound penne Pasta
- Melt butter in large skillet on medium high heat.
- Add diced tomatoes, juice, half & half, vodka, crushed red pepper. Simmer until thick sauce consistency (8 minutes)
- Season salt & pepper to taste.
- Heat oil in another skillet. Sauté mushrooms for 4 minutes over medium heat.
- Add sundried tomatoes, artichokes and shallots.
- Add tomato mixture to this - cook for 5 minutes.
- Season to taste (again). Stir in basil.
- Cook penne al dente (reserving ½ cup liquid).
- Mix together.
- Add parmesan cheese & 2 tbs. basil.
- Serve.