Creamy Tomato Mushroom Pasta

After a long stressful week I usually like to take a break from cooking and make some Pita Pizzas. Not tonight! This evening we indulged in a scrumptious pasta. Rich, creamy and completely wonderful. My inspiration for this dish comes from the Pioneer Woman’s recipe for Pasta with Tomato Cream Sauce (which you can find here). The original recipe was delightful but over time it’s evolved in our kitchen to the recipe that follows. It was exactly what the doctor ordered tonight and I hope you enjoy it.

Ingredients:

  • 4-6 cloves of garlic (depending on size)
  • 3-4 medium onions (depending on size)
  • 2-3 tbsp of olive oil
  • 2 boxes of cherry/grape tomatoes
  • 1 box of cremini mushrooms
  • 2 small cans of tomato sauce (or 1 large one)
  • 2 tbsp of basil
  • dash of pepper
  • dash of salt
  • 1/2 tsp sugar
  • 1/2 c Parmesan cheese
  • 1 c whipping cream
  • 2 packages of penne

Instructions:

While you are making the sauce throw a large pot of salted water on the stove and cook the penne according to the directions on the package. When it’s finished drain and set aside.

  • chop the garlic into fine pieces
  • place in a large pot with the olive oil and put on medium low. Saute until they are nice and toasty.
  • While the garlic is sauteing, chop the onions into fine pieces.
  • Throw them in.
  • Continue sauteing the onions and the garlic, stirring occasionally. Use this time to prep your tomatoes and mushrooms. Clean the mushrooms (this can be done in advance) and slice into thin (but not too thin) pieces. Wash the tomatoes. Add them to the onion/garlic mixture. Cook this mixture until the tomatoes explode. You want them to be soft and chunky. Once this happens the mixture will be very watery. Cook some of that water off. I don’t like a runny sauce so I make sure this boils down to a stew like consistency.
  • Once you have the desired consistency add the two tins of tomato sauce, a pinch of salt and pepper, the sugar and the two tbsp of dried basil. Stir well. Add the whipping cream and cook a little longer. It will be a little runny at this point but it will begin to thicken as time progresses.
  • When the sauce is at the desired thickness taste to determine if more salt/pepper is needed. When finished stir in 1/2 c of parmesan cheese. Add the penne to the sauce (just mix it right in the pot if it’s big enough).
  • Serve in individual bowls with 1 tbsp of Parmesan on top as a dressing.

Extra Instructions:

I’ve made this with fresh basil as well. If you choose to go this route add it at the end with the Parmesan cheese so it doesn’t lose it’s flavor. This dish will serve 6-8 people and it reheats beautifully the next day. Serve it up with some garlic toast and a light green salad if you’re feeling fancy.

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