Chef Jamie Whips Up Tomato Cream Penne

Tomato Cream Penne

Serves 3-4

Olive Oil                                  1 Tbl

Butter, unsalted                      1 Tbl

Garlic, minced                         2 clove

Shallots, minced                     1 medium

Ground Beef 80/20                 12 oz

Sweet Red Wine                     1 cup

Vegetable stock                      1 cup

Crushed Tomatoes                  1 – 28 ounces

Kosher Salt                              to taste

Black Pepper                           to taste

Heavy Cream                          1/2 cup

Fresh Basil, chopped               10-15 leaves

Parmesan Cheese, grated       if desired

Penne Pasta                            16 oz

Crusty bread                           if desired

1. Heat the oil and butter in a large sauce pan over medium high heat. Add the garlic, and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness and the edges start to brown.
2. Add the ground beef to the pan and break up any lumps using a wooden spoon.  Cook the meat stirring frequently until there is no red meat left.
3. Add the red wine to the pan and bring the wine to a simmer. Reduce the wine by half, this will take 3-4 minutes. Add vegetable stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Add some chopped basil and season with salt and pepper, taste and re-season if desired.
4. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).
5. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and a bit more basil if desired.  Plate and grated a little parmesan cheese over top. Serve pasta with crusty bread.

CHEF’S SUBSTITUTIONS

• I prefer to use a spiral pasta, because I feel like it holds on to the sauces and ingredients better. Campanelle happens to be my favorite pasta, but if for some reason you cannot find it, purchase a spiral pasta as the best alternative or a penne.