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!
ŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒŒ 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
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)