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.