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Quinton's Easy Weeknight Pasta

A simple, half hour pasta dish

Course Main Course
Cuisine American
Keyword pasta, penne , easy weeknight dinner, 30 minute meal
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 Finely Minced Shallots
  • 1/8 Teaspoon Red Pepper Flakes
  • 1 Tablespoon All-Purpose Flour
  • 3/4 Cup of Warm Water combined with a generous
  • 1 teaspoon of Better than Bouillon Beef Base added or stock or bouillon of choice
  • 1/2 Cup Half and Half
  • 1 Can 680mL Thick + Rich Four Cheese Hunts Tomato Pasta Sauce
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Basil
  • Salt + Pepper
  • 500 Grams Pasta Cooked
  • Salted Pasta Water as needed for thinning sauce

Instructions

  1. Set a large pot of water to boil for the pasta. Once boiling add about a tablespoon of salt and the pasta to cook according to directions.
  2. Meanwhile heat 1 tablespoon of olive oil in a large low pan over medium low heat.
  3. Add minced shallots and red pepper flakes (more or less depending on taste) and sauté until soft and slightly browning on edges.
  4. Stir in 1 tablespoon of flour and allow to cook for an additional minute.
  5. Slowly, a couple tablespoons at a time, add the stock or water with bouillon. Stirring after each addition until fully incorporated.
  6. Add the half and half (creamo) and stir in completely. Cook until evenly thickened.
  7. Turn down heat to low and stir in the large can of pasta sauce.
  8. Add oregano, basil and salt and pepper (depending how salty the stock/bouillon is).
  9. Keep on low stirring occasionally until pasta is cooked. Then add pasta to sauce and any extra pasta water that might be needed to get the consistency of sauce preferred. Stir together until the pasta is fully coated.

Recipe Notes

Serve with fresh grated parmesan, crusty bread or a salad.