I received a gift box from Red Gold and got try out some of their tasty treats this weekend! I used their diced tomatoes with basil, garlic, and oregano for my “Kitchen Sink Cassserole” (It’s a working title….) and it was absolutely delicious and reheats even better. Here’s what you will need… Anything ya got!
That’s right. That’s why it’s called Kitchen Sink Pasta. To get you started, here’s what I had…
- 2 cans Red Gold diced tomatoes
- chopped large pepperoni
- shredded parm
- sliced mushrooms
- whatever pasta is on hand (I used left overs of two different kinds. See?)
- chopped garlic
- olive oil
- 1/4 cup fat free cream cheese (It works like heavy cream, but without the fat.)
The Process: Add olive oil and chopped garlic to a sauce pan and let simmer. Add in the mushrooms and tomatoes as well as any spices you like. I added lots of basil. (Basil is my baybay. I love it so!) As the mushroom cook, go ahead and add your tomatoes. Mmmm…. Hear that sizzle! Delish!
As that is going, you can start slicing up your pepperoni. Works best to stack all your pieces and then cut them into strips. If you’re not feeling the strip-vibe, just cut ’em up again! Once they’re cut to your liking, you can toss them in your saute.
After being cooked for about 2 minutes, the pepperoni should be softening nicely. At that time, you can finally add in the cream cheese. Stir slowly but often and cream cheese will slowly reduce to a nice cream sauce in the pan… Looking a little something like this:
Cook the pasta per package instructions and drain. One drained just combine into your sauce pot and stir until the noodles are evenly coated. Top with parm and serve! Delicious. And as I mentioned before, it reheats wonderfully! I’m having leftovers tonight! YUM!
While this is a sponsored post for Red Gold, all opinions and views are my own. Thank you for helping to support the brands we love here at HOUSE of FROST.