Allyn's 'more than a cafe
Mardi Gras Pasta Recipe
1tbsp minced garlic
3/4 cup sundried tomatoes cut into ½ inch pieces
1 12oz can of cream of mushroom soup
1/2 cup dry sherry
1 quart of heavy whipping cream
1 cup Allyns special Cajun seasoning
3 lbs of linquini
Cook linquini in salted boiling water until al dente.
Drain off water and oil the pasta and set aside.
In a two quart pot combine garlic, sundried tomatoes, and sherry and heat until sherry has evaporated. Add heavy whipping cream cream of mushroom soup and seasoning and heat over low heat for 1 hour to 1 1/2 hours stirring often until it thickens and turns a darker shade. This sauce can be set aside until needed.