Shrimp & Chicken Fusilli in a Rosé Sauce

I've recently started watching The Sopranos (I know, what took me so long?) and I feel the Italian coming out in me. Ok, that's not entirely true...I'm not Italian at all (German and Native American, and probably a host of others). But Brian is Italian, and I do feel like it's been a while since I've shared a good pasta recipe (or should I say, recipes).

This is one of my favorite favorites. I adapted this recipe from Zeppoli's in Blacksburg and sorta smushed it together with the The Pioneer Woman's Tomato Cream Sauce recipe. It combines light shrimp and chicken breast, curly fusilli pasta, and a creamy tomato rosé sauce. A rosé sauce for pasta is one of the easiest and most scrumptious sauces you can make. Topped with fresh basil, this is a simple decadent meal that will provide you with bountiful leftovers. It might even compare to Carmela Soprano's baked ziti, but I'll let you be the judge of that. Definitely don't tell Tony if you like mine better...

Here's a tip I learned for re-heating cream sauces so that you don't end up with a separated mess: reheat it gently in the microwave on low to medium power for 20-30 second intervals until hot - if it gets too hot too fast, the liquids will separate. Add a tablespoon or two of milk to the pasta before heating up. Stir occasionally to ensure all the pasta gets coverage with the milk.

To make this recipe your own, try adding slices of mushroom, chunky tomatoes, broccoli, etc. It's perfect for a yummy Sunday family supper and easy to double the recipe to serve at a large group event. Enjoy!

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Shrimp & Chicken in Rosé Sauce

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 whole medium yellow onion, diced
• 4 cloves garlic, minced
• 1 jar marinara or tomato sauce
• 1 cup San Marzano crushed tomatoes
• Salt and pepper to taste
• 1 cup heavy cream
• Grated Parmesan or Romano cheese to taste
• Chopped fresh basil
• 1 pound Fusilli or other spiral pasta
• 12 large fresh shrimp, peeled, tails removed, and deveined
• 2 large chicken breasts
• Poultry seasoning, salt, ground black pepper

1.  Sauté shrimp in 1 tablespoon of butter for 4-6 minutes, or until they turn a pink color. Add salt and pepper to taste.

2.  Separately, season chicken breasts with olive oil, poultry seasoning, salt, and pepper to taste. Bake the chicken at 350 degrees for 30 minutes, or pan sear for 7-9 minutes on each side, or until cooked through. Once the chicken is cooked, cut into strips and cubes. Set aside.

3.  Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

4.  Heat butter and oil over medium heat. Add onions and garlic and sauté for 3 minutes.  Pour in tomato sauce and crushed tomatoes. Add salt and pepper to taste. Stir and cook over low heat for 20 minutes, stirring occasionally.

5.  Stir in cream and cook for additional 3-5 minutes, stirring to combine. Add cheese to taste, then check seasonings. Combine pasta, sauce, shrimp, chicken, and chopped basil and serve immediately.  Thin with pasta water before adding basil if needed (but probably not needed).