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Penne Rosa

by on September 21, 2010 in Main Courses, Pasta September 21, 2010 Main CoursesPasta
See post on kitchenlovenest’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This recipe is fresh and creamy and savory and perfect. I mean, white wine and cream? Yes, please.

Ingredients

  • 1 bunch Asparagus
  • 6 cloves Garlic
  • 4 Tablespoons Olive Oil, Divided
  • 8 ounces, weight Sliced Mushrooms
  • ½ teaspoons Red Pepper Flakes
  • ¾ cups Dry White Wine
  • 1 can Diced Tomatoes (28 Oz)
  • 1 teaspoon Brown Sugar
  • 1 cup Heavy Whipping Cream
  • 3 cups Fresh Basil Leaves, Torn
  • 2 dashes Salt To Taste
  • 2 dashes Black Pepper To Taste
  • 10 strips Freshly Shaved Parmesan, To Garnish
  • 1 pound Penne Pasta (or Mini Penne), Cooked

Preparation

1. Roughly chop the asparagus on the diagonal (after removing the tough ends) and mince the garlic. Your (salted) pasta water should boil somewhere along the way . . . so get that goin

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Profile photo of carolinakate02

carolinakate02 on 1.30.2011

Check out the related blog post for the recipe. I LOVE it! I normally don’t like aspargus but it was so perfectly cooked I found myself picking it out and munching on it while I was preparing everying. YUM!

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