Ingredients
- 4 tablespoons of butter
- 1.5 pounds of veal cutlets (cut into strips)
- 10 large button mushrooms (sliced)
- 1 medium green pepper (coarsely diced)
- 1 medium red pepper (coarsely diced)
- 1 medium sweet onion (coarsely diced)
- 2 teaspoons garlic (minced)
- 1 cup chicken broth
- 1 cup Chardonnay wine
- 3 tablespoons corn starch
- 3 tablespoons water
- 1 pound box Rigatoni (cooked and drain)
- 1.5 cups tomato sauce
- 1/2 pint heavy cream
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup mild or hot cherry pepper slices (preference)
- 2 tablespoons fresh chopped parsley
Instructions
- In large frying pan over medium heat, melt butter, add veal in batches, cooking a little at a time until pink is gone, set aside in clean bowl.
- Add mushrooms, peppers, onions and garlic to pan, sauté for approx. 5-7 minutes or until tender.
- Return veal to pan with peppers, onions, garlic and mushrooms, add chicken broth and wine.
- Add tomato sauce, heavy cream and spices and bring to a boil, reduce heat and simmer approximately 10-15 minutes.
- Mix corn starch with 3 tablespoons water, add to pan and stir. Simmer 5 min (sauce will thicken)
- In large pasta bowl, mix cooked Rigatoni with veal and vegetables, garnish with fresh chopped parsley.
