I absolutely love a light pink rose sauce.  It’s a simple and creamy twist to regular spaghetti night and such a crowd pleaser. Chanterelles are so unique and I wanted to feature them in something simple and tasty. After learning that the flavourful compounds are best activated in oil or cream, I decided to include them in this recipe. This recipe also has a lot of versatility as I’ve added shrimp or left-over diced chicken. For a lower fat content, swap coffee cream instead of heavy cream for great results.

Penne with Pink Vodka Sauce + Smoked Chanterelles

1 lb penne pasta, cooked al dente

2 tbsp extra virgin olive oil

1 onion, finely chopped

20g Untamed Feast smoked, cask aged chanterelles

4 cloves garlic, crushed and chopped

½ can of crushed tomatoes

1 jar of regular tomato sauce

½ cup vodka

2 tbsp fresh parsley (or basil)

½ cup heavy cream

Parmigiano-reggiano cheese

Optional: 1 ½ – 2 cups of shrimp or sliced chicken

1. Soak mushrooms in ½ cup water for 20 minutes, turning them every few minutes for equal rehydration.

2. Remove chanterelles from soaking water, squeeze them gently, and dice finely.

3. Bring a pot of water to a boil and cook the pasta.

4. Heat olive oil in a large frying pan, and sauté the onions and garlic. Add the red pepper flakes and cook for approximately 1 minute, add crushed tomatoes and mushrooms.

5. Add the vodka and a pinch of salt and pepper, simmer uncovered for about 8 minutes over medium-low heat.

6. Add the cream and lower the heat, add drained pasta and toss in parsley.

7. Stir to coat well and grate a generous amount of cheese into the pasta.

8. Serve with more parmesan and red pepper flakes to taste.

*recipe adapted from Food.com and image from About.com

Contributed by Raichelle Hum in Toronto, ON