Six-flavored Tuscan Penne Pasta
Cooked pasta - cooked to package instructions
2 oz. Olive oil
1 oz. Chopped garlic
1 oz. Jul sundried tomatoes
1 oz. Jul yellow peppers
1 oz. Jul Shiitake mushrooms
2 oz. Chicken stock
Salt & pepper to taste
1 tsp. fresh herbs (basil & parsley)
Parmesan shavings (grated is fine)
Balsamic Vinegar Reduction (see below)
- In sauté pan, add oil and sauté garlic, fresh herbs, tomatoes, peppers, and mushrooms. Sauté until soft.
- Add cooked pasta and chicken stock.
- Mix until hot and add salt & pepper.
- Place in pasta bowl. Drizzle Balsamic Vinegar Reduction over pasta and sprinkle with Parmesan shavings.
Excellent vegetarian dish. You can substitute vegetable stock for chicken stock.
HINT: when using any type of base for stocks, it may contain a lot of salt. Begin with a little stock and add as needed.
Balsamic Vinegar Reduction
1 bottle balsamic vinegar
¼ cup sugar
Simmer until a thick consistency.
