Ingredients
1/2 pound ripe plum tomatoes, peeled and chopped3 tablespoons Marsala wine or 2 tablespoons chicken broth plus 1 tablespoon white grape juice1/2 teaspoon dried oregano1/4 teaspoon dried basil1/8 teaspoon salt1/8 teaspoon pepper4 ounces uncooked fettuccine3/4 cup sliced fresh mushrooms1/2 small onion, chopped2 teaspoons olive oil2 garlic cloves, minced1-1/2 ounces cream cheese, cubed and softened2 tablespoons grated Parmesan cheese
Preparation
In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions.
In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese.
