Sunday, September 30, 2012

Tomato Cream Pasta

This is one of my "Go to" meals for when I'm in a hurry.  It tastes great, everyone loves it & it's quick & easy to make.

Tomato Cream Pasta

  • 12oz to 16oz bag Penne pasta
  • 2 - 14.5oz cans diced tomatoes with garlic & onions
  • 1 1/2c whipping cream
  • 2t Basil
  • Sauteed Mushrooms
  • grated Parmesan cheese
  • crisp bacon

Cook the pasta & then set aside.  Cook the tomatoes over medium-high heat, in a skillet, until juice is reduced (about 5 minutes).  Reduce heat, add basil, cream, mushrooms, heat through. DO NOT BOIL.  **At this point, I usually add a tablespoon of flour if the sauce hasn't thickened as much as I want it to.**   Toss with the pasta.  You can serve it with the cheese & bacon on the side or mix them into the serving bowl  just before serving.

Doesn't this sauce look delicious?

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