Penne St. Martin

• 1/3 c. oil
• 1 Tbsp. butter
• 3 cloves garlic, halved
• 1 (32 oz.) can Italian style plum tomatoes, drained
• 6 oz. button mushrooms, drained and quartered
• 1 sprig fresh rosemary, leaves removed and minced
• 5 or 6 basil leaves, chopped
• 1 c. shelled peas
• pinch of cayenne pepper
• salt and fresh ground pepper to taste
• 1 lb. dried penne, rigatoni or mostaccioli
• 1/3 c. whipping cream
• 3/4 c. freshly grated Parmesan cheese

1. Heat olive oil and butter with garlic.
2. Cook until garlic is golden, then remove pieces and discard.
3. Add tomatoes to oil; simmer 4 minutes.
4. Add mushrooms; cook 5 minutes.
5. Add all spices and peas; cook until peas are tender.
6. Heat water to boil in large pot.
7. Cook pasta al dente.
8. While pasta is cooking, stir cream into sauce.
9. Cook until heated through.
10. Pour hot sauce over penne.
11. Add half Parmesan cheese and toss.
12. (Pass remaining Parmesan cheese at the table.)
13. Makes 6 servings.

oil, butter, garlic, italian style plum tomatoes, button mushrooms, rosemary, basil, shelled peas, cayenne pepper, salt, penne, whipping cream, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731661 (may not work)