Spring Hill Ranchs Pasta With Tomato Cream Sauce Food

SPRING HILL RANCH'S PASTA WITH TOMATO CREAM SAUCE

Steps:

• 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.

SPRING HILL RANCH'S TORTILLA SOUP

Steps:

• Note: You can find recipes for New Mexico green chile sauce at https://www.justapinch.com/recipes/main-course/mexican/spring-hill-ranchs-new-mexico-green-chile.html?p=4 and New Mexico Red Chile Sauce at https://www.justapinch.com/recipes/main-course/mexican/spring-hill-ranchs-new-mexico-red-chile.html?p=1
• In a large pot over medium heat, combine the chicken stock and tortilla strips. Simmer until the tortilla strips soften and the broth thickens slightly. Stir in the green and red sauces and cumin. Stir in the turkey and half-and-half. Heat through but do not boil.
• Divide the soup among four bowls and garnish each with diced tomato, jalapeño, avocado and cheese.

PASTA WITH SHRIMP IN TOMATO CREAM

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
• While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
• Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
• Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
• Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
• Plate in bowls and garnish with the remaining basil and the scallion greens.

PASTA WITH TOMATO CREAM SAUCE

Steps:

• Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
• Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
• Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

PASTA IN TOMATO CREAM SAUCE

Steps:

• Cook pasta according to package directions; drain and keep warm.
• Meanwhile, in skillet, cook tomatoes over medium high heat until thickened, about 5 minutes.
• Reduce heat to low; wait a few minutes and then add basil and cream.
• Heat through.
• DO NOT BOIL.
• Toss with pasta and and cheese.
• Serve immediately.

RANCH PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

TOMATO AND CREAM PASTA SAUCE

Steps:

• In 10 to 12 in skillet melt butter and add olive oil.
• Add onion and garlic and cook on medium heat for 2 to 3 minutes.
• Add tomatoes with their juices to the skillet and heat to a low boil for about 7 minutes.
• Reduce heat and stir in cream until heated through. 1/4 cup if you like a very light sauce or 1/2 cup if you like it more creamy.
• Salt and pepper to taste.
• Serve over your favorite pasta and top with the shredded cheese blend.