Is it still considered Hamburger Helper if it's made with Italian
sausage? If it's not made with powders from bags that come in a box?
I'm not sure if the difference is that distinct...
This recipe for Creamy Sausage and Mushroom Rigatoni from The Girl Who
is uncannily similar to the Spicy Penne and
I've made once in a while. They could be twins. Feel free to add
parmesan to this, or basil to that. Peas could go well with this, or
maybe some bacon.
In the end, it was easy, inexpensive, and good, which is exactly what
a busy weeknight needs. It's adaptable to what's in the kitchen,
provided you've got some cream or half-and-half on-hand (have
I convinced you yet of their overwhelming utility?).
Standing in stark contrast to the last pasta dish
I made, there's this one.
The blog I got this from, The Pioneer
Woman, calls it Penne a la
Betsy. In my
mundane way, I'm calling it Shrimp and Pasta with Tomato Cream Sauce.
This wonderful, rich, creamy dish comes together quickly and, except for
the shrimp, I had everything I needed: A small can of tomato sauce from
the Indian-spiced Stew a few weeks
ago, some pasta I collected (bow
ties are cool), and some
cream. I've started keeping the ultra-pasteurized cream in my fridge
for emergency scone baking and sauces. It keeps for a month, and it's
I didn't have any white wine left (thank the chicken for that
one), so I just used a bit of
water. This turned out a bit thin, so I let it simmer to thicken it back
up. A bit of chicken stock would help fill in some flavor gaps,
I suspect, if you don't have wine. Personally, I filled those gaps with
some parmesan and red pepper.
All in all, this one was very good. I gorged myself stupid, have plenty
of leftovers, and now, fat and happy, I'm telling you about it.
PS: The leftovers went well mixing the peas right in there.