- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 401
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 17 mg
- Sodium
- 588 mg
There are some pasta dishes that take Ree right back to her childhood and none more than Pasta O’s from a can. These days she makes her own, and this one-pot, homemade version is a real Drummond family favorite.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 401
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 17 mg
- Sodium
- 588 mg
Ingredients
Directions
- Heat the olive oil in a Dutch oven or high-sided skillet over medium-high heat. Add the garlic, onion and rosemary, then cook for 2 minutes to soften.
- Add the tomato paste and stir until the paste has coated the vegetables. Continue stirring then add the chicken stock and half-and-half. Add a pinch of salt and a pinch of pepper, along with the paprika, chili powder and cayenne pepper. Bring to a boil before adding the pasta. Cook according to the package directions, stirring frequently so the pasta doesn’t stick to the bottom of the pan, until the pasta is al dente.
- Remove from the heat and stir the Parmesan. Serve immediately, topped with more Parmesan and the chopped parsley.
