Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Extra-virgin olive oil
3 c Finely minced onion
4 Garlic cloves, minced or
-crushed
1/2 c Dry white wine
1/2 c Fresh basil leaves
-OR
3 tb Dried basil
2 c Veal stock (see note)
2 tb Tomato paste
14 Oven-dried tomatoes, whole
1/2 lb Small button mushrooms,
-stems removed, whole
1/2 c White wine
2 tb Cream
1 lb Imported Italian dried
-rigatoni or other short
-pasta, prepared as directed
1 ts Ground white pepper
Sea salt to taste
Ground black pepper to taste
Grated Parmesan

Saute the garlic and onions in olive oil over medium heat about 5
minutes. Do not let them brown. Add the wine and the basil and reduce
the mixture until the wine is almost evaporated.

Pour in the veal stock and cook over high heat until the stock is
reduced to 1 cup. While the stock is reducing, saute the mushrooms in
the white wine in a separate pan and set aside. Into the reduced veal
stock, stir the dried tomatoes, and the tomato paste. Reduce the heat
to low and cook for another 10 minutes. Stir in the cream, white
pepper, salt and black pepper. Adjust seasoning, if necessary.

Place servings of prepared pasta in shallow bowls, and pour sauce
over. Top with sauteed mushrooms and grated Parmesan cheese. Serves 6
as an entree.

NOTE: One cup low-salt chicken stock and 1 cup low-salt beef stock
may be substituted for veal stock.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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