Ingredients
- 3 l tomatoes (chopped)
- 1 clove garlic (minced)
- 1 c cream (heavy)
- 1 lb fusilli
- 2 c mushrooms (sliced)
- 3/4 c vodka
- 5/8 c onion (finely chopped)
- 2 tbsp butter
- 3/8 c parmesan cheese (freshly grated)
- 1 tbsp parsley (chopped)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp basil
Cook fusilli according to package directions. Meanwhile, in medium saucepan, over medium heat, melt 1/4 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
