The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Heinen’s has added their own amazing line of organic artisan bagged pasta to the pasta aisle! Imported from Italy, these pastas are made with organic semolina flour and are bronze cut, meaning they have a coarser texture which helps sauces cling to every bite.
Take your pick from their variety of different shapes, including fusilloni, farfalloni and fettuccine nests. I opted for the orecchiette, which translates to “little ears”, in this dish.
Tossed in a quick, silky tomato cream sauce, it’s simple enough for any night of the week, but also elegant enough for special occasions.
- Prep time:
- Total time:
- 1 Tbsp. olive oil
- 10 oz. package cremini (baby portobello) mushrooms, cleaned and sliced
- 3 garlic cloves, minced
- Salt and pepper
- 28 oz. can Heinen’s whole San Marzano tomatoes
- ¼ cup Heinen’s tomato paste
- 16 oz. package Heinen’s organic orecchiette artisan pasta
- ½ cup heavy cream
- 2 Tbsp. finely chopped fresh basil, plus more for serving
- Grated parmesan cheese, for serving
- Bring a pot of salted water to boil.
- Heat olive oil in a large, deep nonstick skillet over medium heat.
Add the mushrooms and sauté for 5 minutes, or until they reduce by half.
- Add the garlic and cook, stirring constantly, for 30 seconds. Season mushrooms to taste with salt and pepper.
- Add the canned whole tomatoes with puree and tomato paste. Use the back of a wooden spoon to crush the tomatoes.
- Bring to a simmer, cover and continue to cook over medium-low heat for 10 minutes.
- Drop the pasta into the boiling water and cook to al dente, about 9 minutes. Drain well.
- After 10 minutes remove the lid from pasta sauce and stir in heavy cream and basil. Check sauce for seasoning and add salt and pepper to taste.
- Fold in the cooked orecchiette.
- Serve topped with extra fresh chopped basil and parmesan cheese.