It’s no secret that we love pasta in our house. Pasta, however, can get pretty lame especially because I prefer not to use jarred sauces (sugar!). I typically have a batch of my delicious meat sauce in the freezer for emergencies but sometimes it’s nice to mix it up. I love watching The Pioneer Woman because I feel like her recipes are very adaptable. She was making this penne the other week and that’s where the inspiration behind this pasta came from.
I just found this post in my drafts from a few months ago. I probably never published it because I didn’t have a picture of the dish. Oh well, this was a pretty delicious meal so I think it’s worth sharing!
In Ree’s episode, she uses shrimp and doesn’t add any veggies. I also cut back on the amount of cream used which is why I reserve a bit of the pasta water in case the sauce needs to be thinned out. We had some left over roasted chicken and some frozen peas so I tossed that with the sauce. The best part about this recipe is that you can use whatever meat/veggies you have on hand. I think this would be great with asparagus, roasted broccoli, baby scallops, chicken sausage etc. This is a great recipe to use to clean out your fridge!