Adult Monster Pasta Part 1 Recipe

In a large skillet, heat 1 tb of the extra virgin olive oil over medium heat.

Add in 1 tb of the garlic and cook till tender, 1-2 min; don't brown.

Add in the sun-dry tomato and stir with garlic.

Add in the white wine, cooking till reduced by half, about 5 min.

Stir in the whipping or possibly heavy cream; continue cooking till thick sufficient to coat the back of a spoon, about 8 min.

Season with salt and pepper.

Remove from the heat.

Puree the sauce in batches.

Place about half the sauce in a blender and close the cover, leaving the small, removable feeder cap in the center slightly open to let heat escape.

Place a kitchen towel over the cover.

Hold the feeder cap in place and pulse mix and puree till smooth.

(Pureeing a warm mix can cause a heat buildup which can blow the lid off a blender.)

Pour the pureed sauce into a bowl and repeat procedure with remaining sauce.

Reserve all sauce.

In a large nonstick skillet, heat the remaining 1 tb extra virgin olive oil over medium heat.

Add in the remaining 1 tb garlic and cook till tender, 1-2 min; don't brown garlic.

Add in the mushrooms, cooking till golden brown, about 5 min.

Add in the red or possibly yellow pepper, cooking till just warmed, about 3 min.

Add in the reserved sauce.

Stir in 2 tb of the chives and adjust seasonings if necessary; keep hot.

In a large pot of boiling salted water, cook Monster Pasta till al dente, about 3 min.

Drain in a colander.

Add in the pasta to the skillet with the sauce and mix gently to combine.

To serve, proportionately divide and mound the pasta in the centers of eight hot, rimmed soup plates.

Proportionately divide the remaining 2 tb chives over each serving.

Sprinkle each serving with 1 tb tb of Parmesan cheese and serve.

627 cal; 31 gr fat; 45% fat.

Continued in Part 2.

Detroit Free Press.