Tomato-Mushroom Pasta

• 4 tablespoons unsalted butter
• 12 cup chopped shallot
• 1 lb assorted wild and domestic mushroom, thinly sliced
• 1 lb vine-ripe tomatoes, seeded,diced
• 1 teaspoon chopped rosemary
• 14 cup sun-dried tomato packed in oil, sliced into small pieces
• 34 lb fusilli or 34 lb bucatini pasta or 34 lb perciatelli, cooked

1. In large nonstick skillet, melt butter.
2. Add chopped shallots; cook until softened, 3 minutes.
3. Add assorted mushrooms; saute until tender, 8 minutes.
4. Add tomatoes, rosemary, 3/4 tsp salt and 1/4 tsp pepper; saute until tomatoes are softened, 3 minutes.
5. In large pasta bowl, place 3/4 lb freshly cooked pasta; add sauce; toss to mix well.
6. Serve with grated Parmesan cheese, if desired.

unsalted butter, shallot, mushroom, tomatoes, rosemary, tomato, fusilli

Taken from www.food.com/recipe/tomato-mushroom-pasta-107540 (may not work)