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Pennè Pasta à la Bogey




Source of Recipe


Buddy Cookbook


List of Ingredients




1/2 stick butter
16 oz diced tomatoes
3/4 cup half and half
1/2 cup vodka
1/4 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
1/2 cup + 2 Tbs. fresh basil chopped
1 pound penne Pasta


Recipe



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 1/2 cup liquid).
Mix together.
Add parmesan cheese & 2 tbs. basil.