Ingredients:
1 lb fettuccine pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
12 ounces sliced mushrooms
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) cans plum tomatoes, drained and chopped
1/4 cup white wine
1/2 cup heavy cream
1/2 teaspoon salt
1/3 cup grated parmesan cheese
Directions:
Cook the fettucine according to package directions.
Drain thoroughly.
In a large skillet, heat the olive oil and butter over medium-high heat.
Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
Add tomatoes and wine and boil 2 minutes, stirring often.
Add the cream and salt and boil 1 minute.
Toss with fettucine and Parmesan and serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.