Recipe Archives->Pasta->Penne Tomatoes 04

Penne with Chanterelles and Sun-dried Tomatoes
4 main dish servings
                                                                                
1 lb package penne, cooked per instructions and drained
1/2 lb fresh chanterelles, roughly sliced
6 large shallots, roughly sliced
10 garlic cloves, minced
1/2 oz fresh oregano, chopped
1/2 oz fresh basil, chopped
3 oz sun-dried tomatoes, julienne cut
4-6 Tbsps chicken broth
2-3 Tbsps Marsala, or light sherry
Olive oil
2-3 Tbsps sour cream, or fresh cream
Salt
Freshly ground black pepper
Parmesan cheese

Over medium to high heat, saute shallots and garlic in large skillet
with sufficient olive oil to just coat bottom of pan.  Just as they
get a little color, add 2-3 tablespoons chicken broth and 2-3
tablespoons of Marsala.  When liquid is reduced about 1/2, add
chanterelles, saute for 2-3 minutes, then add tomatoes, oregano and
basil.  Add a further 2-3 tablespoons chicken broth.  When liquid
is reduced, incorporate freshly drained penne.  Turn off heat, add
2-3 tablespoons sour or fresh cream, stir until incorporated.  Serve,
salt and pepper to taste, sprinkle with grated or shaved parmesan.

Printable version: penne-tomatoes04.txt.