Ingredients:
1/2 lb ripe plum tomatoes, peeled and chopped
3 tablespoons marsala wine or 2 tablespoons of chicken broth plus 1 tablespoon white grape juice
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
4 -5 ounces of uncooked fettuccine
3/4 cup sliced fresh mushrooms
1/2 small onions, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 1/2 ounces cream cheese, cubed and softened
2 tablespoons grated parmesan cheese
Directions:
In a small saucepan, combine the first 6 ingredients.
Bring to a boil, reduce heat, simmer uncovered for 30 minutes.
Cook fettuccine according to package instructions.
In a skillet, saute mushrooms and onion in the oil until tender.
Add garlic and saute 1 minute longer.
Stir cream cheese into the tomato mixture until cream cheese is melted.
Add mushroom mixture.
Drain fettuccine, top with the sauce and Parmesan cheese.
Penne pasta would work well also.
Servings: 2
Time preparation: 20 min.
Time total: 60 min.