INGREDIENTS:

1/2 lb. fettuccine (half a box)
1 Tbsp. butter
2 Tbsp. diced shallot
2 cloves garlic, crushed
1 Tbsp. water
pinch black pepper
1/8 tsp salt
5 oz. baby bella mushrooms (half a box), sliced
1 cup heavy cream
2 Tbsp. grated parmesan cheese, plus extra for topping

INSTRUCTIONS:

Cook the pasta as per the directions on the box and set aside.

Heat the butter in a medium saucepan and add the shallot. When it begins to brown, add the garlic, water, salt and pepper. Let simmer on low for 1-2 minutes. Add the mushrooms and simmer another 3 minutes, covered and stirring occasionally. Pour in the heavy cream and bring to a boil. Add the grated parmesan and cook another few minutes until sauce is slightly thickened.

Pour the sauce over the pasta and mix to incorporate. Top with the extra parmesan cheese and dried parsley flakes. Garnish with purple or green basil leaves.

INGREDIENTS:

2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 - 1 tsp. salt
1/8 tsp black pepper
1 15-oz can tomato sauce
1 15-oz can petite diced tomatoes, drained
2/4 cup heavy cream
1 tsp vodka


INSTRUCTIONS:

In a medium saucepan, saute the onion in the oil until the onion begins to brown. Add the garlic and continue to cook for another 2 minutes, stirring often. Add the spices, cover the pot and cook for one minute. Pour in the sauce and diced tomatoes and bring to a boil. Cover the pot halfway and let simmer for half an hour, until the sauce is reduced. Add the heavy cream and bring to a boil. Add the vodka and let simmer for five minutes. Keep sauce warm until ready to use.

The sauce freezes well in an airtight container. Thaw before use.

Some recipes call for Parmesan cheese in the sauce but I found it has the ability to change the texture of the sauce and make it appear grainy. I don't find the sauce lacking that so I prepare it without the Parmesan and instead sprinkles some fresh grated Parmesan on the pasta, once plated.