Recipe - Adult Monster Pasta - Part 1

2 tablespoon Olive oil; divide
2 tablespoon Fresh garlic; mince, divide
One half cup Sundried tomato pieces;
chop, (drain if in oil)
1 cup Dry white wine
2 cup Whipping cream or heavy
cream
Salt and fresh ground pepper
One half pound Wild mushrooms; trim, slice
1 lg Red or yellow bell pepper;
dice fine
One fourth cup Fresh chives; snip, divide
One half cup Parmesan cheese; grate,
divide
1 pound Monster pasta
2 lg Eggs
One half cup Beets; roast
One half cup Spinach; saute
4 cup Semolina flour; divide
1 pn Salt

In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add 1 tb
of the garlic and cook until tender, 12 minutes; do not brown. Add the
sundried tomato and stir with garlic. Add the white wine, cooking until
reduced by half, about 5 minutes. Stir in the whipping or heavy cream;
continue cooking until thick enough to coat the back of a spoon, about 8
minutes. 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 mixture and puree until smooth. (Pureeing a hot mixture can
cause a heat buildup that 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 tablespoon olive oil over
medium heat. Add the remaining 1 tablespoon garlic and cook until tender, 12
minutes; do not brown garlic. Add the mushrooms, cooking until golden,
about 5 minutes. Add the red or yellow pepper, cooking until just warmed,
about 3 minutes. Add the reserved sauce. Stir in 2 tablespoon of the chives and
adjust seasonings if necessary; keep warm. In a large pot of boiling salted
water, cook Monster Pasta until al dente, about 3 minutes. Drain in a
colander. Add the pasta to the skillet with the sauce and mix gently to
combine. To serve, evenly divide and mound the pasta in the centers of
eight warm, rimmed soup plates. Evenly divide the remaining 2 tablespoon chives
over each serving. Sprinkle each serving with 1 tablespoon tb of Parmesan cheese
and serve. 627 cal; 31 gr fat; 45% fat. Continued in Part 2. Source: The
Detroit Free Press. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 4,
1998