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Sunday, March 1, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Kiah Cooper
  • 2 to 3 TBS olive oil
  • 2 cloves garlic, minced
  • 1 lb. mushrooms, sliced
  • 3 to 3.5 oz. sundried tomatoes, roughly chopped
  • 1 jar tomato cream sauce (vodka sauce)
  • 1â�„2 cup water
  • Salt
  • Pepper
  • 1 box rigatoni pasta
Pour the olive oil into a large saucepan. Sauté the garlic and mushrooms until the mushrooms are half cooked; add the tomatoes. Continue to cook until the mushrooms are done, then add the tomato sauce and water. Let simmer for 20 minutes.
While sauce is simmering, prepare pasta according to package directions. Drain the pasta and add the sauce.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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