A favorite of any who have tried. Serve as a main dish or as a delicious accompaniment to a Wild Idea Buffalo Burger or Steak!
Serves 4 as entrée, or 6 as side dish.
Ingredients:
- 8 oz. Penne pasta, cooked to a firm el dente
- 1 Tb. butter
- 1 tsp. olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 4 oz. Portabellini mushrooms, sliced
- ½ cup sundried tomatoes, julienned
- 2 cups white wine +
- ¼ cup heavy cream
- ¼ cup freshly grated parmesan
- ½ cup fresh basil, julienned
- 4 oz. crumbled blue cheese
- Prepare pasta, rinse under cold water and set aside.
- In heavy 4 qt. saucepan, over medium high heat, add butter and olive oil.
- Add onion and sauté until tender.
- Add garlic and mushrooms and sauté for an additional 3 minutes.
- Add sundried tomatoes and stir to incorporate.
- Add white wine and bring to a full boil.
- Reduce heat and let simmer. Reduce liquid to half.
- Add cream and parmesan, stirring to incorporate. Increasing heat to bring to full heat. *If sauce becomes to thick add a splash more of wine.
- Add basil and stir.
- Divide pasta between 4 plates. Top with 1 oz. each of crumbled blue cheese.
Garnish with fresh basil floweret. Makes a great main dish, but also excellent served as a side dish with sliced buffalo roast or grilled buffalo steak. Absolutely delicious!
Wine Pairing:
2007, Cupcake Merlot, Central Coast, CA
This dark and earthy merlot has subtle hints of cherry and chocolate. Thick on the palate, with a smooth full finish, makes this a wonderful compliment to the rich pasta dish.