The Pioneer Woman Cooks. It is SO good! The link to her origional recipe is here.
I don't think she has a 'printer friendly' version, so I will type up the recipe here, but I want to make sure and give proper credit to Ree. I've probably made this 3 or 4 times since last fall. It is that good. :) And here it is in my big bowl that I got from my S-i-L for Christmas. I LOVE this bowl!
And here's my plate. With this dish (any pasta dish, really), I usually fix Texas Toast using Black Pepper Onion Bread. But the last two times I fixed this I didn't have any in the freezer & didn't have time to make the bread. So on this day, we had it with cottage cheese & sauteed scallops.
Penne Pasta with Tomato Cream Sauce
16 oz. box penne pasta
3 T. butter, divided
3 T. olive oil, divided
1 large onion, diced
2 cloves garlic, diced
8 oz. can tomato sauce
1 c. heavy cream
1/2 c. chicken broth ( or white wine)
salt & pepper
1 T. chopped fresh parsley (I used dried)
A few basil leaves ( I used 1 t. dried basil)
Saute shrimp in 1 T. butter & 1 T. olive oil for a few minutes until shrimp just turns pink. Remove from skillet.
You can dice it into bite sized pieces if you like (I don't).
In a large skillet, saute diced onion & garlic in 2 T. butter & 2 T olive oil.
Add chicken broth (or wine) & stir. Add tomato sauce & stir well. Add cream & stir well.
Add the parsley & basil. Stir well & turn on low while finishing up the dish.
Meanwhile, have a big pot of water come to a boil & add penne pasta. Boil for 7-9 minutes & drain. Add to tomato cream sauce, also add the shrimp. Add just a little bit of salt, & fresh black pepper to taste. Stir to toss & serve.
At the bottom of my recipe I have written in bold letters, "THIS IS A KEEPER".
I love finding new recipes that are keepers! Thanks Pioneer Woman!
We had it again tonight for supper, & again, I didn't have any Black Pepper Onion Bread in the freezer, so we had freezer corn (from the garden) & tangerines. The freezer corn really is worth all that work!