Comfort Food, Pasta, Side Dish
Comments 20

Bowtie Pasta with Mushrooms and Pink Vermouth Sauce

Pasta with Pink Vermouth Sauce
Pasta with Pink Vermouth Sauce

Bowtie pasta with Pink Vermouth Sauce

Five main ingredients to this pasta sauce: mushrooms, garlic, grape tomatoes, vermouth, heavy cream.  And then of course the pasta, Bowties!   This is easy to prepare, less than 30 minutes from start to finish, and I have to admit I did a “happy dance” in my kitchen at the first bite, when the flavors dance around in your mouth!

~~ Add tomatoes and garlic to cookie sheet. Pour olive oil all over.

~~ Add tomatoes and garlic to cookie sheet. Pour olive oil and a pinch of salt all over.

Add olive oil and butter to pan; add mushrooms and then Vermouth.

~~  Add olive oil and butter to pan; add mushrooms and sauté.  Then add Vermouth.

Add tomatoes and heavy cream to create the Pink Vermouth Sauce.

~~  Add tomatoes/garlic and heavy cream to create the Pink  Vermouth Sauce.

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INGREDIENTS:                                      Serves:4 / Level: Easy 
4 cups of Bowtie pasta (Farfalle) 
8 oz box of sliced mushrooms 
5 cloves of garlic in skins 
1 pkg of grape tomatoes (10.5 oz) 
3/4 cup dry vermouth 
3/4 cup heavy cream 
2 Tbl chives 
Olive Oil
Butter  
Roux (butter and flour)
Kosher Salt

METHOD:

Pre-heat oven to 400 degrees

  • Bring large pot of cold water to a boil and add Bowtie Pasta.  Add olive oil and kosher salt just before adding the pasta and cook for 11 minutes.
  • Spread grape tomatoes and garlic on a cookie sheet, and sprinkle kosher salt and generous amount of olive oil on top. Roast in oven for 15 minutes until both tomatoes and garlic are soft and mushy.
  • Melt butter in cast- iron skillet, add olive oil; add mushrooms and sauté till they start to brown.  Once browned, add 1/4 cup vermouth and cook for another couple of minutes.
  • Move mushrooms to the side of the pan, and make a Roux.  Add 1/2 cup Vermouth to roux and then blend in 3/4 cup of heavy cream.  Mix till smooth and set aside off heat so sauce doesn’t separate.
  • Remove tomato/garlic from oven and push the garlic out of the skins.  Lightly smash the tomatoes with wooden spoon – add both to the sauce.  Put back on the burner on medium to low heat and incorporate into the sauce.  Mix well till sauce is heated through and is smooth.  Sauce should be pink in color.
  • Drain pasta and place in bowl.  Add several spoonfuls of sauce and top with chopped chives.

Yield:  4 servings (1 cup each)

20 Comments

    • Thanks Sarah! I am fond of using Vermouth in sauces – gives a little tang to a sauce without overpowering it.

    • Thanks Elizabeth for the lovely comment! And yes it’s a good way to use the vermouth – I actually substitute vermouth quitel frequently when a recipe calls for white wine, so don’t have to worry about “extra” vermouth in my kitchen 🙂

  1. I love roasting tomatoes as a base for any dish and especially pasta dishes. Your sauce with the vermouth is a classic and your recipe sounds amazing and easy, especially for those busy work nights! 🙂

  2. wendy says

    Recipe doesn’t specify red or white vermouth, only “dry” vermouth? Which to use?

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