Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Penne Provencal
- add review
- #68291
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon butter
2 cloves garlic, minced
2 cups mushrooms, sliced
1 can (28 ounce size) plum tomatoes, juice reserved
1 cup whipping cream
1/4 cup red wine, optional
1 teaspoon Italian seasoning
1 pinch chili pepper flakes
1 pound penne pasta
1/4 cup black olives, pitted
2 tablespoons capers
fresh parmesan cheese, grated
salt, to taste
directions
Melt butter in a large saucepan over medium heat, add onion, garlic and mushrooms. Cook stirring occasionally about 5 minutes or until mushrooms are softened.
Add tomatoes, cream, red wine and seasonings; crush tomatoes with the back of a spoon and simmer uncovered for about 30 minutes or until thickened.
Meanwhile cook the pasta; drain well.
Add the olives and the capers to the sauce; heat through. Add salt to taste
Toss sauce with the pasta, serve with parmesan cheese.
added by
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments