Two posts in one day?!?! Yowza!!

I guess I'm trying to make up for lost time orrrr making a quick pasta dish for the work week. I love using Sunday evenings as "Cooking Evening"...basically making food to eat for dinner and make enough of it so I can eat it for lunch the next day.

I decided to make a creamy pasta dish for dinner tonight because I love anything with creamy tomato sauce. It's very similar to Penne Alla Vodka, but with wine! This recipe is absolutely delicious and one I'll continue to use years to come. The original recipe adds shrimp into the sauce but I decided to pass on the shrimp. If you're a fan of shrimp, I say go ahead and all the shrimp you want :o)

Penne Alla Wine

(aka Penna Alla Betsy by Ree Drummond minus the shrimp)

3/4 pounds Penne Pasta

3 Tablespoons Butter

3 Tablespoons Olive Oil

1 whole Onion (small)

2 cloves Garlic

1/2 cup White Wine

1 can Tomato Sauce (8 Oz)

1 cup Heavy Cream

Fresh Parsley, to taste

Fresh Basil - To Taste

Salt To Taste

Pepper To Taste

Cook the penne pasta until tender-firm. Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. Now add an 8 ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

*I like my sauce to have a little bit of spice, so I added a pinch or two of red pepper flakes.

*I also added some shredded parmesan cheese into the sauce while it was simmering.