Artichoke and Mushroom Pasta

About a month ago I attended a Pampered Chef party. I took your advice and bought a pair of poultry shears and a couple of other items, like a REAL cookie sheet and a cookie dough thingamabob and two tart pans. They threw in a cutting board.

The poultry shears are amazing. Cutting the back out of a chicken is like cutting construction paper. Thank all of you for getting me in gear.

This little jar caught my eye in the grocery a couple of weeks ago. My good intention was to serve this as a munchie one weekend while we were watching a football game, but everytime I opened the pantry door, it was staring me down. I couldn't resist, I mean artichoke topping...

pasta, you know where I'm going with this.

Chop two shallots and saute over medium high heat in 1 tablespoon of extra virgin olive oil.

When the shallots start to brown on the edges add in 8 ounces of sliced white or baby bella mushrooms and saute until they turn golden brown. Then add in 2 cloves of minced garlic and saute for one more minute.

Add in the jar of artichoke topping, stir to combine. Lower heat to medium and simmer for about five minutes.

Add in 1 cup of heavy cream. You knew I couldn't do this without the cream.

Lower heat to medium low and simmer for about 10 minutes to thicken. While the sauce is thickening, cook 1/2 lb. of your favorite short pasta. I used penne rigate.

Right before your pasta is cooked, stir in 1 cup of grated romano cheese to the artichoke and mushroom pasta sauce.

Thoroughly combine your cooked and drained pasta and hug an Italian!

I've been spending way too much time at Facebook, playing Mafia Wars and not blogging. I'm trying to quell my gaming OCD, but come join us over there anyway and be a part of our mob.