Preparation:
Cook fusilli according to package directions. Meanwhile, in medium saucepan, over medium heat, melt 1/4 cup butter. Add onion and garlic; cook, stirring 3 minutes. Add mushrooms. Cook 2 minutes longer. Reduce heat. Add vodka, salt, pepper, and basil. Simmer 20 minutes or until thickened. Stir in cream. Cook 2 minutes. Remove from heat. Stir in cheese and parsley. Drain fusilli. Place in serving bowl. Toss with remaining 2 tablespoons butter and tomatoes. Stir in sauce. Makes 8 servings or could be doubled to serve 16 or more |
