Penne Rigate with Mushrooms- Rapini and Vodka Cream Sauce
( YIELD: 4 Servings )

I N G R E D I E N T S
Gallucci Extra Virgin Olive Oil	One half of Cup
Cremini or other mushrooms- sliced	1 pound
Garlic- minced	6 large cloves
Rapini- coarsely chopped	4 cups
Red pepper-very thinly sliced into 1-inch lengths	One half of Cup
Vodka	1 cup
Whipping cream	One and a half Cup
Salt	to taste
Pepper	to taste
Fresh basil -if not available dried will do-	1 tablespoon
Freshly grated Parmesan cheese	to taste
Dececco Penne Rigate pasta	1 pound

1	Cook the pasta according to package directions for al dente
2	Meanwhile heat a large saute pan over medium-high heat. Add 2 tablespoons of the olive oil and heat
3	Add the mushrooms and saute until golden about 4 minutes. Sprinkle with salt and pepper half way through cooking. Remove from pan and set aside.
4	Add the remaining oil to the pan and heat. Add the garlic- rapini- salt and pepper. Cover and cook until rapini is slightly tender- about 3 minutes.
5	Remove lid and add the red pepper strips. Saute about 5 minutes.
6	Return the mushrooms to the pan and cook until heated- about 2 minutes.
7	Pour in the vodka and cook about 1 minute.
8	Reduce heat to medium-low. Add the cream- basil- salt and pepper to taste.
9	Cook just until the cream comes to a boil.
10	Stir in the drained pasta and a little of the pasta water. Stir well to combine.
11	Serve immediately- passing the cheese separately.