Cream Cheese Penne

Actually, we just got this recipe from the back of the cream cheese wrapper... but this became Gerard's signature pasta... :)

Ingredients:

300 g penne pasta

1 bar magnolia cream cheese (225gm., softened)

3 tbsp cooking oil

3 tbsp garlic, minced

1 cup red and green bell pepper, chopped

1 cup canned button mushroom, drained and sliced

1/4 cup black olives, drained and sliced

1/4 cup white wine

2 cans crushed tomatoes

1 1/2 tbsp salt

1 1/2 tsp ground pepper

1/tsp oregano

1 tsp dried basil

1 cup cheddar cheese, grated

Procedure:

• Cook penne pasta according to package directions. Drain and set aside.
• In a pan, add oil and saute garlic over medium heat.
• Add the bell peppers, mushrooms and olives.

• Pour in wine and let simmer for 5 minutes. Add the crushed tomatoes and cream cheese. Stir until well blended and the cheese has completely melted.

• Season with salt, pepper and oregano. Simmer for 5 minutes. Add basil and cook for another 2 minutes. (Gerard actully adds more secret spices...)
• Toss and stir in penne pasta until completely coated with the sauce.
• Sprinkle with parmesan cheese just before serving.
• Serve with a smile! Ta-daa!