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1
Bring veal chops to room temperature.
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2
Season with freshly ground coarse black pepper on both sides, pressing pepper into chops.
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3
Melt butter and olive oil in large, deep-sided frying pan.
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4
Brown chops on medium-high heat until well browned, about 5 minutes per side.
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5
Remove and cover with plastic wrap to keep warm.
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6
Add chopped shallots to frying pan and saute, stirring occasionally, about 3 minutes.
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7
Add garlic and continue sauteing, stirring constantly, another minute or so.
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8
Add sliced mushrooms and saute for 1 to 2 minutes, stirring occasionally.
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9
Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice.
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10
Cook on medium heat UNCOVERED approximately 15 minutes.
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11
If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly.
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12
Taste and correct seasoning, adding more basil if desired along with salt and black pepper.
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13
Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible.
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14
Cook UNCOVERED about 10 minutes, and then flip chops.
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15
Cook another 5 minutes UNCOVERED and again remove chops to plate and cover with plastic wrap to keep warm.
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16
Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm.
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17
Taste and correct seasoning.
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18
Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta.
