Matusany Gwe Ala Papparadelle

• 1/2 to 1 lb fresh shiitake or other mushrooms-chopped med.
• 1 head garlic-chopped small
• 1/2 red onion sliced 1/8 by 1/2 slivers
• 4 fresh tomatoes- chopped
• 3 tbl butter
• 3 tbl. olive oil
• 16 oz chicken broth
• 1/8 to 1/4 cup heavy cream
• Salt and pepper
• 2 tbl. fresh basil chopped
• 1 tbl. fresh parsley
• 12 OZ Fresh pasta
• parmesiagn reggiano

1. Heat fats and sautA garlic for 2 min add onions for 4minutes
2. Add mushrooms sautA for 6 min
3. Add tomatoes and simmer till juices flow and meat is soft breaking them up as you go
4. add broth a little at a time... simmering until broth is consumed and you have a medium thick sauce.
5. Add cream- a soft presence is best
6. Salt and pepper to taste-
7. Add some red pepper for a little pep
8. Add fresh herbs
9. Top the fresh pasta w sauce and sprinkle cheese over...drizzle top w olive oil.
10. Whala!

fresh shiitake, garlic, red onion, butter, olive oil, chicken broth, heavy cream, salt, fresh basil, fresh parsley, pasta, parmesiagn reggiano

Taken from www.epicurious.com/recipes/member/views/matusany-gwe-ala-papparadelle-52871121 (may not work)