Fusilli (pasta) with vodka sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fusilli (pasta) |
| ¼ | cup | Plus 2 tbsp. butter or margarine; divided |
| ⅔ | cup | Finely chopped onion |
| 1 | Clove garlic; minced | |
| 2 | cups | Sliced mushrooms |
| ¾ | cup | Vodka |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Basil |
| 1 | cup | Heavy cream |
| ⅓ | cup | Freshly grated Parmesan cheese |
| 1 | tablespoon | Chopped parsley |
| 3 | larges | Tomatoes; chopped |
Directions
Cook fusilli according to package directions. Meanwhile, in medium saucepan, over medium heat, melt ¼ cup butter. Add onion and garlic; cook, stirring 3 minutes. Add mushrooms. Cook 2 minutes longer. Reduce heat. Add vodka, salt, pepper, and basil. Simmer 20 minutes or until thickened. Stir in cream. Cook 2 minutes. Remove from heat. Stir in cheese and parsley. Drain fusilli. Place in serving bowl. Toss with remaining 2 tablespoons butter and tomatoes. Stir in sauce. Makes 8 servings or could be doubled to serve 16 or more