Spring Hill Ranch's Pasta with Tomato Cream Sauce

3
Wiley P

By
@WileyP

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. The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

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  • 2 Tbsp
    olive oil
  • 2 Tbsp
    salted butter
  • 1 small
    yellow or white onion, diced
  • 5 medium
    cloves of garlic, minced
  • 1 can(s)
    (15 ounces) tomato sauce
  • 1 can(s)
    (14.5 ounces) diced tomatoes (with the juice)
  • 1/2 c
    white wine (suggest Pinot Grigio or Gewürztraminer)
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    granulated white sugar
  • 1/2 tsp
    crushed red pepper flakes (or 1/4 teaspoon ground cayenne pepper)
  • 1/4 tsp
    freshly ground black pepper
  • 1 lb
    dried pasta (suggest string pasta, i.e. fettuccine, linguini, spaghetti, etc.)
  • ·
    salted water to cook the pasta
  • 1 c
    heavy cream (or half & half if you must)
  • 1/2 c
    grated Asiago cheese (or Parmesan or pecorino romano)
  • 8 or 9
    fresh basil leaves, chopped (or 1 tablespoon dried basil flakes)
  • OPTIONAL:

  • 1/2 lb
    fresh button mushrooms, cleaned and chopped
  • 1 lb
    skinless, boneless chicken breast or thigh meat, chopped
  • 1 lb
    small 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

Step-by-Step

  1. 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.
  2. 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.
  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.
  4. While the sauce is simmering, cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
  5. 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.
  6. 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.

Printable Recipe Card

About Spring Hill Ranch's Pasta with Tomato Cream Sauce

Course/Dish: Chicken, Pasta, Seafood
Main Ingredient: Pasta
Regional Style: American
Other Tag: For Kids




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