I started with a tablespoon of melted butter in a skillet. To that I added a clove of crushed garlic. Once it got really aromatic, I added a can of fire-roasted tomatoes and a can of mushrooms. Near the end I added some basil and salt. I served it over some ravioli and radiatorre pasta (I didn’t have enough of the ravioli). On top I sprinkled some bleu cheese and the obligatory bacon bits.
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