1 Lb. fusilli (pasta)
1/4 C. plus 2 tbsp. butter or margarine — divided
2/3 C. finely chopped onion
1 Clove garlic — minced
2 C. sliced mushrooms
3/4 C. vodka
1/2 Tsp. salt
1/4 Tsp. pepper
1/4 tsp. basil
1 c. heavy cream
1/3 c. freshly grated Parmesan cheese
1 tbsp. chopped parsley
3 lg. tomatoes — chopped
Cook fusilli according to package directions. Meanwhile, in medium saucepan, over medium heat, melt 1/4 cup butter. Add onion and garlic; cook, stirring 3 minutes. Add mushrooms. Cook 2 minutes longer. Reduce heat. Add vodka, salt, pepper, and basil. Simmer 20 minutes or until thickened. Stir in cream. Cook 2 minutes. Remove from heat. Stir in cheese and parsley. Drain fusilli. Place in serving bowl. Toss with remaining 2 tablespoons butter and tomatoes. Stir in sauce. Makes 8 servings or could be doubled to serve 16 or more