When Brandon and I lived in Holladay, we became friends with the Morgan family. Back then, their boys were just little and we taught their 4-year old Will in primary.
They invited us for dinner one night and Mandy made the most delicious pasta. Brandon and I both loved it so much. Thankfully she shard the recipe with us and we call it Mandy’s Pasta.
When Brandon and I were in Logan on our getaway, we ran into the whole family at the creamery. This was so random especially since they live in Washington now and were just passing through.
I had to get a picture with them so we could show our children Mandy, who they all know because of her pasta.
- 4 Tbsp. butter
- 1 tsp. dried basil
- 1 tsp. dried rosemary
- 1/2 tsp. dried sage
- 1/2 tsp. beef boillion
- 2 cans petite diced tomatoes
- 1/2 cup heavy cream
- 1 lb. bowtie noodels
Melt butter over medium heat. Add boillon and herbs, cook for 1 minute and be careful not to burn. Add tomatoes and 1 tsp. salt and 1 tsp. pepper. Cook 5-10 minutes or longer. After simmering and thick, add cream and simmer until thicker. Serve over bowtie noodles with fresh parmesan.