Penne a la Betsy {from Pioneer Woman}

• 1 pound Penne Or Mostaciolli, Cooked Al Dente
• 1 pound Jumbo Shrimp, Peeled And Deveined (can Use 1 1/2 Pounds If You'd Like It Chunkier)
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 2 cloves Garlic, Minced
• 3/4 cups White Wine
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream (can Use 1/2 Cup For A Less Creamy Dish)
•  Salt To Taste
•  Pepper To Taste
• 12 whole Fresh Basil Leaves

INSTRUCTIONS

Heat butter and oil in a large skillet over medium to medium-high heat. Add the shrimp and cook for a couple minutes, stirring, until just opaque. Remove them from heat and let them cool for a few minutes. When cool enough to handle, slice the shrimp in half (or chop them if you prefer) and set them aside. 

To the same skillet, add the onion and garlic and sauté, stirring occasionally, for 3 minutes. After the garlic Pour in the wine and let it reduce for a few minutes, stirring occasionally. (If you would rather not use wine, you can use low-sodium chicken broth or seafood broth instead.)

Add the tomato sauce and stir well until combined. Cook for 3 minutes, then stir in the heavy cream. Add salt and pepper to taste. Add the shrimp, then turn heat down to low and let simmer for a couple of minutes.

Stir in the pasta, then add torn basil on top and serve!

Can add Parmesan cheese if desired.

Creamy Pasta with Sausage and Kale {via Bev Cooks}

• 10 oz pipette pasta (or your favorite short, pudgy pasta)
• 3 links Italian sausage, casings removed
• 1/2 cup chopped sun dried tomatoes
• 1 (15 oz) can fire-roasted diced tomatoes, blended in a food processor until smooth
• 1 cup chicken stock
• 1/3 cup heavy cream (milk is fine, too)
• 5 oz chopped kale
• 1 slice bread, pulsed in a food processor, making breadcrumbs, then toasted
• salt and pepper

Instructions

1. In a large pot of salted water, boil the pasta according to package directions, until al dente. Drain.
2. In the meantime, brown the Italian sausage all over, until cooked through and crumbled. Add the sun dried tomatoes and sauté another minute. Add the tomato puree, chicken stock and cream. Let simmer for a minute or two, then add the kale. Once it’s wilted, add the cooked pasta and toss to coat. Taste it. Yeah, you need some salt. Season with a pinch of salt and pepper until it’s pawwwfect.
3. Garnish with toasted breadcrumbs and parmesan! Inhale.
4. Serves about four.

Angela's No-Boil Lasagna

1 lb. ground beef

½ c. chopped onion

1 clove garlic, minced

1 32-oz. jar spaghetti sauce

¾ c. water

½ package (8 oz.) extra wide lasagna

2 c. ricotta cheese or cottage cheese

½ c. grated parmesan cheese

1 T chopped parsley

3 c. shredded mozzarella cheese

Heat oven to 375 degrees. In skillet brown ground beef, onion and garlic; drain. Return beef mixture to skillet; stir in spaghetti sauce and water. In 13x9 in. baking dish layer 1/3 of sauce mixture, half of uncooked lasagna noodles, half of combined cottage cheese, ¼ c. parmesan cheese and parsley, and half of mozzarella cheese; repeat layers ending with sauce mixture. Cover lightly with foil. Bake 1 hour. Uncover, sprinkle with remaining parmesan cheese. Let stand 10 minutes before serving.

Angela's Quick Hamburger Stroganoff

6 c. (8 oz.) extra wide egg noodles, uncooked

1 lb. ground beef

1 c. chopped onion

½ c. milk

4 oz. can mushroom pieces, drained

½ t. salt

¼ t. pepper

1 ½ c. sour cream

Cook noodles, drain. Brown beef and onion, drain, stir in milk, mushrooms, salt and pepper and cooked egg noodles. Cook over low heat, stirring occasionally, until thoroughly heated. Remove from heat, stir in sour cream.

Guiltless Alfredo Sauce {via Our Best Bites}

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Pasta with Tomato Cream Sauce {via Pioneer Woman}

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
•  Salt And Pepper, to taste
•  Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
•  Grated Parmesan Or Romano Cheese, To Taste
•  Fresh Basil, Chopped
• 1-1/2 pound Fettuccine

Preparation

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)