Whether I’m cooking up a storm for a low-key dinner party or just brewing up some munchies for a cozy Sunday night in {like I did this past weekend!}, there’s always one recipe I know my guests, friends, brother…even boyfriend will go absolutely bananas over. I know, I know, Penne A La Vodka is so incredibly common, right? Think again. This tomato cream sauce recipe {made by my mama all the time growing up!} knocks it out of the park and is oh, so delicious! You may want to even make it tonight…Hola!
This past Sunday I decided to spice up dinner a bit by popping open some Maryland soft shell crab {my fave!}. And yes, I know they’re not in season, but if you pair the spread with a glass of Zin…mmm, it will taste like you plucked them out of the shell yourself!
All you need to do is head to your nearest grocery and pick up these essentials, pour a glass of full-bodied wine, put on a cute apron, turn on some Norah Jones….and voila! Let the pasta brew begin!
carb me tender, carb me true.
Once you finish making the pasta sauce {stir it every few minutes, of course!}, throw the pasta into boiling water and get to work on the veggie side. My favorite to pair? That would be brussels sprouts, of course!
Plop them onto a cooking sheet, top with parmesan shredded cheese, and throw ’em into the oven on 400F for just 15 to 20 minutes…they will be goldenly fabulous!
total hola moment.
After the oven buzzer rings, place the pasta and veggies onto serving plates, dim the lights…you know the drill! Want to add a little protein? Our favorite is picking up a rotisserie chicken and adding it to the pasta!
Whether you’re looking for a weekend recipe to brew up or the perfect entrée for guests coming to your casa this weekend, check out this tomato cream sauce recipe. Best part? Throw the sauce into a Ziploc container and you can enjoy it for days! Happy Wednesday! B+H
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