Creamy Tomato Pasta Sauce

I adapted this recipe from one I found in a cookbook a few years ago; it's now become my signature pasta sauce. I love it because it mixes my two favorite sauces -- red tomato sauce and cheese! It takes a little more effort than just opening up a jar of Ragu, but the end product is SO worth it, I think. Good for special occasions when you want to WOW your guest(s).

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  garlic cloves, crushed
• 2  tablespoons olive oil
• 8  ounces mushrooms, sliced (you can substitute other veggies if you prefer, like zucchini)
• 1⁄2 cup sun-dried tomatoes packed in oil (drained and chopped) or 1⁄2 cup  of red pepper pesto sauce
• 2  cups  of your favorite ready-made  spaghetti sauce
• 1⁄4 cup red wine
• 1  tablespoon  balsamic vinegar
• 1⁄4 teaspoon crushed red pepper flakes
• 1 (8 ounce) package cream cheese (cubed)
• 12  ounces pasta (penne or whatever you like)
•  shrimp (peeled and deveined) (optional) or  chicken piece (optional)

Directions

1. Saute the garlic in the oil for 2 minutes.
2. Add the chicken (optional) and cook.
3. Next add the mushrooms (or other veggies) and saute until tender.
4. Add the tomatoes or pesto sauce, wine, spaghetti sauce, vinegar and crushed red pepper flakes. Simmer 7-10 minutes.
5. Add the cream cheese, and stir until it's melted throughout.
6. Add the shrimp (optional).
7. Cook your pasta of choice (I like penne).
8. Top the pasta with this sauce, add some parmesan and whatever else you like (pine nuts, parsley, etc.) and serve. Yum!