Spring Hill Ranch's Pasta with Tomato Cream Sauce
By
Wiley P
@WileyP
8
We started with a recipe from Ree Drummond (Pioneer Woman), 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. We think 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 do make a meal of it. We gave it 5 stars here at the ranch and have put it in our rotation.
Blue Ribbon Recipe
I was pleasantly surprised at how light this dish actually is. It is a rich one but it's not heavy. The flavors really compliment each other nicely and I wouldn't change a thing about this one. We will be having this one many times in the future. 
Ingredients
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2 Tbspolive oil
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2 Tbspsalted butter
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1 smallyellow or white onion, diced
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5 mediumcloves of garlic, minced
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1 can(s)(15 ounces) tomato sauce
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1 can(s)(14.5 ounces) diced tomatoes (with the juice)
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1/2 cwhite wine (suggest Pinot Grigio or Gewürztraminer)
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1/2 tspkosher salt
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1/2 tspgranulated white sugar
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1/2 tspcrushed red pepper flakes (or 1/4 teaspoon ground cayenne pepper)
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1/4 tspfreshly ground black pepper
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1 lbdried pasta (suggest string pasta, i.e. fettuccine, linguini, spaghetti, etc.)
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·salted water to cook the pasta
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1 cheavy cream (or half & half if you must)
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1/2 cgrated Asiago cheese (or Parmesan or pecorino romano)
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8 or 9fresh basil leaves, chopped (or 1 tablespoon dried basil flakes)
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OPTIONAL:
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1/2 lbfresh button mushrooms, cleaned and chopped
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1 lbskinless, boneless chicken breast or thigh meat, chopped
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1 lbsmall shrimp, shelled and de-veined, fresh or frozen/thawed, raw or pre-cooked
How to Make Spring Hill Ranch's Pasta with Tomato Cream Sauce
- In a large skillet over medium-high heat, heat the oil and melt the butter. Once the butter stops sputtering, add the onions, garlic and mushrooms (if using). Sauté them for couple minutes or so, 'til the onions begin to soften.
- If you are using 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. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
- While the pasta is cooking, if you are using uncooked shrimp, sauté them in a separate pan with a little butter until they are pink, about 3 minutes, then remove them from the heat, but keep them warm.
- Remove the sauce from the heat, add in the cooked shrimp (if using) and stir in the cream. Add the cheese, and check the seasonings. If needed, thin the sauce with some of the reserved pasta water. Add the cooked pasta and chopped basil, toss and serve immediately.
