| 4 | | Veal loin chops - 1 to 1-1/2" thick (8 oz.each) |
| 1 | tb | Butter |
| 1 | tb | Olive oil - extra-virgin |
| 2 | | Shallots - finely chopped (not green onions) |
| 2 | | Clove garlic - minced |
| 1/4 | lb | Mushrooms - imported, such as oyster, chanterelles |
| | Or shiitake - thinly sliced |
| | Anchovy paste - 2 pencil eraser-sized pieces |
| 1 | cn | Whole peeled tomatoes - Italian style (roma), |
| | Drained, juice retained, coarsley chopped (28 oz.) |
| 1 | oz | Sun-dried tomatoes - reconstituted in boiling |
| | Water for 1 to 2 minutes, drained, thinly sliced |
| 1 | tb | Basil - fresh, chopped OR 1/2 t. dried, crumbled |
| 1/4 | c | Red wine - quality dry wine only |
| 1/2 | c | Reserved tomato juice from drained tomatoes, |
| | Actually 1/2 to 3/4 cup |
| 1 | ds | Tabasco |
| | Freshly ground black pepper, coarsely ground |
| | Salt to taste |
| 12 | oz | Pasta - preferably rotini, cooked al dente |
