Pasta Rustica

PASTA RUSTICA -Serves 4-6

Fact: Patti won the Pasta challenge one year with this recipe, worth a try! 

1 lb. Penne or Pasta of your choice

¼ cup butter

4 cloves chopped garlic

6-8 sundried tomatoes- julienned

¼ cup minced shallots

2 cups of heavy cream

¼ lb. Coppa sliced ¼” thick then julienned

¼ lb. Sopressata sliced ¼” thick then ½ mooned (hot or sweet)

1 cup frozen peas, thawed and drained

1 cup or 1 can straw mushrooms (can is fine if rinsed & drained)

Grated Parmesan

In large skillet melt butter on med-low and add chopped garlic & shallots cook until soft (about 1 -2 minutes)

Add meats and sundried tomatoes and simmer for 3-5 minutes. Add mushrooms and cream bring to a very light boil and reduce heat to very low until thickened. Sauce will turn a lovely pink. Add cooked and drained pasta, peas and add at least 1 tablespoon grated parmesan. Stir until blended on low heat and let rest for at least 5-10 minutes before serving

Top with grated cheese and fresh parsley for garnish