Penne Pasta with Original Roasted Garlic
& Sun Dried Tomato Cream Sauce
  • ½ cup diced yellow onion
  • 1 tablespoon oil
  • ½ cup Chardonnay or Sauvignon Blanc (optional)
  • 3 cups heavy whipping cream
  • ½ cup julienne cut sun dried tomatoes
  • 2 tablespoon Aglio Di Mirabella Original Roasted Garlic
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt
  • 12 oz. penne pasta
  • 2 tablespoon chopped fresh basil
  • freshly grated parmesan cheese

Sautee onions with oil in a large pot over medium heat. Add wine and continue to simmer over a medium heat. Stirring frequently. Add cream, tomatoes continue to simmer until mixture thickens slightly (approx. 3 min). Add garlic, salt & pepper continue to simmer for another 5 min. Your sauce should reduce in volume by half. You may need to simmer for a few more minutes to get the desired thickness.

Cook pasta in a large pot of boiling water until tender, strain and mix pasta into cream sauce. This will coat the pasta nicely and be much more delicious than just pouring sauce over the top of pasta. Garnish with chopped basil and Parmesan cheese. You can always add more roasted garlic to taste. Serves four people.

Complements of Executive Chef Don Garrett
Heirloom Tomato Jalapeño Pepper Gourmet Garlic Risotto
  • 1½ cups arborio rice
  • 1 quart chicken stock or vegetable stock
  • 1 cup white wine
  • 2 medium shallot or ½ small onion, chopped fine
  • 1 cup chopped fennel or anise (just use the bulb portion)
  • 1 cup chopped heirloom or roma tomato
  • ¼ cup Aglio Di Mirabella Jalapeño Pepper Gourmet Garlic
  • 4 oz unsalted butter
  • 2 Tbl olive or vegetable oil
  • ½ cup grated parmesan cheese
  • 1 Tbl chopped Italian parsley or cilantro
  • 2 Tbl kosher salt or to taste
  • 2 tsp fresh ground pepper

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot. In a large, heavy-bottomed saucepan, heat the oil over medium heat. add the chopped shallot or onion. Sauté for 2-3 minutes then add the fennel. Sauté for 5 minutes or until it is slightly translucent. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil. Sauté for another few minutes or so, then add white wine. Stir continuously so the rice doesn’t burn. Add the stock two ladels at a time and cook while stirring, until the liquid is fully absorbed. Repeat this process until approximately two thirds of the stock has been absorbed by the rice. Add garlic, tomatoes, salt and pepper. When the rice appears almost dry, add another ladle of stock and repeat the process. Be sure to taste a few pieces of the rice to be sure it isn’t under or overcooked (tender but still firm to the bite). Add a little more stock or water if the rice is too firm. Lastly stir in the butter and cheese.

Note: It's important to stir constantly, with a wooden spoon to prevent scorching, and add the next two ladles of stock as soon as the rice is almost dry.
Jumbo Shrimp Variation:

Sauté 1 pound of shrimp with 1 tablespoon of oil (sprinkle with a little salt and pepper before cooking). I prefer 16/20 peeled and devained. Sauté the shrimp for 1 minute then turn the shrimp and add 4 tablespoons of Aglio Di Mirabella Jalapeño Pepper Gourmet Garlic, add ¼ cup of wine or stock stir the sprimp contiuously to achieve a nice coating of garlic. Your shrimp should be fully cooked in 5 to 7 minutes.

Makes 6 – 8 servings
Dori's Bloody Mary Original Roasted Garlic
  • 2 oz. of pepper vodka
  • 3 oz. of tomato juice or clamato juice
  • ½ teaspoon Aglio Di Mirabella Original Roasted Garlic
  • ¼ teaspoon prepared horseradish juice of 1 half a lemon
  • 1 tablespoon worchestershire sauce
  • 3 dashes tobasco sauce
  • 1 teaspoon balsamic vinegar
  • 1 dash salt, pepper, celery powder, onion powder

Stir and serve over ice. Garnish with lemon, cucumber and a sprig of cilantro.