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
Notes from the Test Kitchen:
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.
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
- 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)
- 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
OPTIONAL:
How to Make Spring Hill Ranch's Pasta with Tomato Cream Sauce
- 1In 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.
- 2If 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.
- 3Pour 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.
- 4While the sauce is simmering, cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
- 5While 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.
- 6Remove 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.
