Start with . . . Spicy Tomato Cream Sauce (4 recipe in just 1 post)

Super easy to make and oh, so versatile, this sauce has become one of my go-to recipes. I’m including the basic sauce recipe along with three ways I’ve used the sauce to date.

Spicy Tomato Cream Sauce

2 to 3 tablespoons olive oil

1 onion, finely chopped

½ of a yellow pepper, finely chopped - optional (or, add any color or type of pepper)

16 oz. (2 cups) picante sauce

½ cup heavy cream

Black pepper to taste

¼ to ½ cup grated Parmesan

1.  Heat olive oil in a low saucepan. Add onions and peppers and sauté until veggies are tender.

2.  Add the picante sauce and heat.

3.  Drizzle in cream and stir. Season with black pepper.

4.  Stir in Parmesan.

Rocking Reggie – Rigatoni with Spicy Tomato Cream Sauce

8 oz. cooked rigatoni

1 batch Spicy Tomato Cream Sauce

Chopped fresh parsley

1.  Cook rigatoni al dente according to package directions.

2.  Add cooked pasta to sauce and mix to combine.

3.  Garnish with chopped parsley.

Rocking Chicken Reggie

Because I’ve added another step, I’ll use the oil leftover from caramelizing the chicken to make the Spicy Tomato Cream Sauce.

About 2 to 3 tablespoons+ olive oil

1 or more chicken breasts, cut into bite-size pieces

1 onion, finely chopped

½ of a yellow pepper, finely chopped - optional (or, add any color or type of pepper)

16 oz. (2 cups) picante sauce

½ cup heavy cream

Black pepper to taste

¼ to ½ cup grated Parmesan

8 oz. cooked rigatoni

Chopped fresh parsley

1.  Heat 2 to 3 tablespoons olive oil in a low saucepan. Add chicken and cook until well brown and caramelized. Remove from pan.

2.  Add onions and peppers and sauté until veggies are tender; add more olive oil if needed.

3.  Add the picante sauce and heat.

4.  Drizzle in cream and stir. Season with black pepper.

5.  Stir in Parmesan.

6.  Cook rigatoni al dente according to package directions.

7.  Add cooked pasta to sauce and mix to combine; add cooked chicken to reheat.

8.  Garnish with chopped parsley.

Shrimp & Linguine with Spicy Tomato Cream Sauce

8 oz. cooked linguine

1 batch Spicy Tomato Cream Sauce

Shrimp – pre-cooked or ready-to-cook

Parsley

1.  Cook linguine al dente according to package directions.

2.  Add cooked pasta to sauce and mix to combine.

3.  Stir in pre-cooked shrimp and cook just long enough to heat shrimp. If using ready-to-cook shrimp cook until they turn pink.

4.  Garnish with sprigs of parsley.

Recipes without photos . . .

Spicy Tomato Cream Sauce

2 to 3 tablespoons olive oil

1 onion, finely chopped

½ of a yellow pepper, finely chopped - optional (or, add any color or type of pepper)

16 oz. (2 cups) picante sauce

½ cup heavy cream

Black pepper to taste

¼ to ½ cup grated Parmesan

1.  Heat olive oil in a low saucepan. Add onions and peppers and sauté until veggies are tender.

2.  Add the picante sauce and heat.

3.  Drizzle in cream and stir. Season with black pepper.

4.  Stir in Parmesan.

Rocking Reggie – Rigatoni with Spicy Tomato Cream Sauce

8 oz. cooked rigatoni

1 batch Spicy Tomato Cream Sauce

Chopped fresh parsley

1.  Cook rigatoni al dente according to package directions.

2.  Add cooked pasta to sauce and mix to combine.

3.  Garnish with chopped parsley.

Rocking Chicken Reggie

Because I’ve added another step, I’ll use the oil leftover from caramelizing the chicken to make the Spicy Tomato Cream Sauce.

About 2 to 3 tablespoons+ olive oil

1 or more chicken breasts, cut into bite-size pieces

1 onion, finely chopped

½ of a yellow pepper, finely chopped - optional (or, add any color or type of pepper)

16 oz. (2 cups) picante sauce

½ cup heavy cream

Black pepper to taste

¼ to ½ cup grated Parmesan

8 oz. cooked rigatoni

Chopped fresh parsley

1.  Heat 2 to 3 tablespoons olive oil in a low saucepan. Add chicken and cook until well brown and caramelized. Remove from pan.

2.  Add onions and peppers and sauté until veggies are tender; add more olive oil if needed.

3.  Add the picante sauce and heat.

4.  Drizzle in cream and stir. Season with black pepper.

5.  Stir in Parmesan.

6.  Cook rigatoni al dente according to package directions.

7.  Add cooked pasta to sauce and mix to combine; add cooked chicken to reheat.

8.  Garnish with chopped parsley.

Shrimp & Linguine with Spicy Tomato Cream Sauce

8 oz. cooked linguine

1 batch Spicy Tomato Cream Sauce

Shrimp – pre-cooked or ready-to-cook

Chopped fresh parsley

1.  Cook linguine al dente according to package directions.

2.  Add cooked pasta to sauce and mix to combine.

3.  Stir in pre-cooked shrimp and cook just long enough to heat shrimp. If using ready-to-cook shrimp cook until they turn pink.

4.  Garnish with chopped parsley.