What’s the bigger crime, mixing Alfredo and Marinara or putting shrimp and Canadian bacon in pasta?
Episode 1: Belton, Texas 📍
Recreating the best bites I’ve had in every city. First up is Luigi’s baked Tuscany. It’s not authentic, but that’s why it’s perfect.
Traveling is just eating somewhere you’ve never been.
Full recipe in the recipe club channel!
7 Comments
What's the bigger crime, mixing Alfredo and Marinara or putting shrimp and Canadian bacon in pasta?
Ingredients:
– 28oz San Marzano tomatoes + ½ onion
– 7 tbsp butter (divided)
– 7 garlic cloves, minced (divided)
– 1 tsp red pepper flakes
– 1.5c heavy cream + 1c Parmesan
– ¼ tsp basil, oregano, pepper
– 1lb Penne
– 1lb chicken thighs + ½lb shrimp
– 6oz Canadian bacon, sliced
– 2c spinach + 2c mozzarella
Steps:
1. Tomato Sauce: Simmer tomatoes, 5tbsp butter, and onion for 45 min. Add 3 garlic cloves and red pepper at the end. Discard onion.
2. Alfredo: Sauté 4 garlic cloves in 2tbsp butter. Add cream, dried herbs, and Parmesan. Stir until smooth.
3. Proteins & Pasta: Sear chicken and shrimp; slice chicken. Boil penne 1 min shy of al dente.
4. Combine: Mix both sauces. Stir in spinach until wilted. Fold in pasta and all proteins.
5. Bake: Top with mozzarella. Bake at 375°F for 15–20 min until golden and bubbly.
Aaah this-a no how-a me nonna a-make-a the pasta! Baba de boope!
Belton, Tx… wow… it's a small world.
Always drive by there from Dallas to Austin, about twice a month for work, need to try it next time I drive by
Montreal. OK… I won’t say c'est LE meilleur … but it’s a good one caaaaalisse.
Traverse City MI
I went to college in BELTON Texas !!!!