the hustle

I invented a new dance and you do it with your mouth its called the Agnolotti. I'm telling you that my taste buds are doing the cha-cha right now and thats no joke. My tongue is tickled all the way to my ears. Buitoni Wild Mushroom Agnolotti is serious business. I could eat this stuff right from the package.



I have been toiling over what to do for days now and then I said "forget it I will look around and see what I have on hand." I made some sundried tomatoes and packed them in a jar of olive oil, I had done the same with some dried wild mushrooms I found last fall and they too were soaking in olive oil. I had some half and half in the fridge so a sauce was born. I sauteed the dried tomatoes and dried mushrooms in a little of their own oil and some butter to soften them up a bit. Once the tomatoes and mushrooms were adequately soft I added in a little of the cream and simmered gently for a minute.



I poured this over the boiled pasta and threw a few thyme leaves on at the last minute because if you know - wild mushrooms taste really good with thyme - regular mushrooms taste really good with thyme - mushroom pasta must taste really good with thyme! I could not eat this fast enough to keep up with the samba in my mouth.