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spring hill ranch's pasta with tomato cream sauce

(5)
WileyP avatar
Blue Ribbon Recipe by
Wiley P
@WileyP
Sierra Vista, AZ

We started with a recipe from Ree Drummond, adjusted and added a few things, and came up with this. Her recipe as it was is really good, and we think we have done it proud with our changes. The little bites of tomato add a nice spark over just tomato sauce. You don't have to add the mushrooms and the shrimp or chicken, but they make a meal of it. We gave it 5 stars here at the ranch and have put it in our rotation.

Blue Ribbon Recipe

Creamy tomato pasta is a restaurant favorite and this recipe shows how you can recreate the recipe at home. The hardest part is gathering and prepping the ingredients. The white wine tomato cream sauce is silky and fragrant. Folding in chopped basil adds a punch of its sweet and pungent flavor. We opted to add mushrooms and shrimp to add an earthy note to the pasta dinner. When presented, you'd think this dish would be heavy. While it is rich, this romantic meal is surprisingly light.

— The Test Kitchen @kitchencrew
(5)
yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For spring hill ranch's pasta with tomato cream sauce

  • 2 Tbsp
    olive oil
  • 2 Tbsp
    salted butter
  • 1 sm
    yellow or white onion, diced
  • 5 clove
    garlic, minced
  • 1/2 lb
    fresh button mushrooms, cleaned and sliced (optional)
  • 1 lb
    chicken, boneless chicken breast or thigh meat, chopped (optional)
  • 1 can
    tomato sauce (15 oz)
  • 1 can
    diced tomatoes, undrained (14.5 oz)
  • 1/2 c
    white wine, Pinot Grigio or Gewürztraminer
  • 1/2 tsp
    Kosher salt
  • 1/2 tsp
    granulated sugar
  • 1/2 tsp
    crushed red pepper flakes
  • 1/4 tsp
    freshly ground black pepper
  • 1 lb
    spaghetti, fettuccine, or linguini
  • 1 lb
    small shrimp, shelled and deveined, fresh or frozen, optional
  • 1 c
    heavy cream
  • 1/2 c
    grated Asiago, Parmesan or Pecorino Romano cheese
  • 8 - 9
    fresh basil leaves, chopped (or 1 Tbsp dried basil)

How To Make spring hill ranch's pasta with tomato cream sauce

  • Heat butter and oil.
    1
    In a large skillet over medium-high heat, heat the oil and melt the butter.
  • Add onions, garlic, and mushrooms (if using ).
    2
    Once the butter stops sputtering, add the onions, garlic, and mushrooms (if using). Sauté them for a couple of minutes or so until the onions begin to soften. If you use chicken pieces, add them to the onion mixture and continue to sauté until they are about cooked through 4 or 5 minutes, and leave them in the pan.
  • Pour in the tomato sauce, diced tomatoes, wine, salt, sugar, red pepper flakes, and pepper.
    3
    Pour in the tomato sauce, diced tomatoes, wine, salt, sugar, red pepper flakes, and pepper. Stir and cook over low heat for 25 to 30 minutes; stirring occasionally.
  • Boil the pasta and reserve the pasta water.
    4
    While the sauce is simmering, cook the pasta according to package directions in heavily salted water. Drain and reserve 1 cup of pasta water.
  • If using the shrimp, saute in a pan.
    5
    While the pasta is cooking, if you use uncooked shrimp, sauté them in a separate pan with a little butter until they are pink, about 3 minutes. Remove them from the heat, but keep them warm.
  • Remove the sauce from the heat and stir in the cooked shrimp.
    6
    Remove the sauce from the heat and add in the cooked shrimp.
  • Stir in the Asiago cheese and heavy cream.
    7
    Stir in the cream and add the Asiago cheese.
  • Add in the cooked pasta and chopped basil.
    8
    Add the cooked pasta and chopped basil. Toss.
  • If needed, thin the sauce.
    9
    If needed, thin the sauce with some of the reserved pasta water.
  • Serve Spring Hill Ranch's Pasta With Tomato Cream Sauce warm.
    10
    Serve immediately.
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