The Pioneer Woman Cooks (61 page)

Serve with crusty French bread.

Marlboro Man has often said that if it weren’t for my beautiful bronze skin and calf roping skills, he would have married me for my lasagna.

In other words, he married me for my lasagna.

HELPFUL HINT: Lasagna can be fully assembled and frozen, unbaked!

PENNE ALLA BETSY

Makes 4 to 6 servings

Betsy is my little sister, confidante, best friend, and project—just ask her. Whether it’s about breastfeeding her new baby or passing along job advice, I’ve never been afraid to open my mouth and try to lead her through life. It’s a good thing she has me; there’s no telling where she’d be by now!

It’s an even better thing that I have her, because she cooks this delicious tomato-cream pasta dish for me whenever she visits. It’s become a sister favorite, a tradition, and it’s one of a handful of dishes I would choose to eat on the last day of my life.

1 pound penne pasta1 pound large shrimp2 tablespoons butter2 tablespoons olive oil1 small onion, finely chopped2 garlic cloves, finely chopped½ cup dry white wine (optional)One 14.5-ounce can tomato sauce1 cup heavy creamMilk for thinning¼ cup chopped flatleaf parsley6 basil leaves, cut in chiffonade (see Supper)SaltFreshly ground black pepper

1. Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.

2. Begin by peeling and deveining the shrimp and rinsing them under cold water.

3. In a small skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil.

4. When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes.

5. Remove to a plate and allow to cool slightly.

6. Next, finely chop the onion.

7. In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil.

8. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.

9. Next, take a sip of wine, if you’re into that sort of thing.

10. Pour the rest of the wine into the pan. Stir and allow it to evaporate, about 45 seconds.

11. Pour in the tomato sauce and stir to combine. Reduce the heat to low.