pioneer woman pasta with tomato cream sauce.

in case you unaware, the pioneer woman is amazing.  everything she makes - amazing.  i thought this recipe was a pretty basic dinner.  so much so that i didn't start taking pictures until halfway through, when i realized "oh my gosh, this is going to be amazing."  & thus, i share with you:

{by the way, definitely check out her version.  she taught me how to chop an onion the super efficient tv way!  blake & i have been trying to figure out what they do, but never could.  this is it.}

pasta with tomato cream sauce

2 T olive oil

2 T butter {& now you know why it's delicious}

1 white onion, finely chopped

3 cloves garlic, minced

30 oz marinara

salt & pepper, to taste

1 c half & half {she calls for heavy cream.  i cannot imagine it being any more rich than it was.}

shredded parmesan cheese

fresh basil, chopped

12 oz wheat noodles {she calls for 1 1/2 lbs.  i like a lot more sauce/a lot less noodle.}

1. in the largest skillet you own, heat evoo & butter.  add onion & garlic.  let it do its thing for about 5 minutes.  {i had a little red wine sitting next to the stove from the weekend.  i added it here.  great decision. i really really wish i had a picture of this step.}

2. pour in the marinara!  stir it around & let it cook for 25ish minutes over low heat.  add a little s&p.

3. this would be the time to start cooking the pasta according to the box/bag directions.  al dente, people.  no more.

4. around 25 minutes, the sauce will get a little thicker, a little deeper in color, & way delicious.

5. let it sit off the heat a minute or two.  then add the half & half.  {you don't want boiled milk. it's worse than spilled milk.}

6. add a bit of cheese to thicken.

7. if you are using a super duper huge skillet, mix the pasta & sauce now.  if your saucepan is no where near large enough, as mine was not, plate your pasta, pour sauce on top, & top with fresh basil & a little more cheese :)

8. yummmmmm.... 

love love,

kjp.