Mexican Pasta with Creamy Tomato Sauce | 2 Quart Casserole | Spice of Life

My largest collection is the Spice of Life. My most used collection too! Produced in the 1970’s through 1980’s this pattern is classic in the kitchen. The entire reason I began collecting Corning was because my mom gifted me 3 canisters and the 10 inch skillet in SOL. I treasure those pieces and that is how my collection began.

This size comes with a Pyrex clear glass lid. You can buy the plastic lids online today. I love the colors, tomato red, avocado green, mustard yellow and walnut brown, totally 1970’s! Those color can go with lots of kitchen décor. I am obsessed with the canister, jars and spice jars in Spice of Life.

You will see French words on most of the dishes in this pattern, mainly herbs.

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About this Corning Ware Piece

2 Quart Casserole, Spice of Life, A-2-B

Features: 2 Quart Casserole | A-2-B

Size: 8 ½” Wide and 2 1/2” Height – 4.5” with top of lid.

Weight: 4 Lbs.

Lid Size: A-9-C

Pattern Pictured: Spice of Life

Material: Pyroceram

How I use mine: Bake, Roast, Storage, Serve Salads or Fruit Bowl

Safe for: Stove-top, Microwave, Oven, Freezer, Refrigerator, Display

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Mexican Pasta with Creamy Tomato Sauce

After many trials and different cooking tips and techniques, I am happy with this recipe. I've made it so many times, I know if by heart. It is a perfect side or main course by adding grilled chicken or fish. The Corning Ware dish keeps the pasta really fresh in the refrigerator. This would also be a great dish to bring to a gathering of family or friends, or work. Enjoy!

Ingredients

Sauce

5 Roma Tomatoes, cut into pieces

¼ Onion

1 Garlic

1 Cup Sour Cream

4 Tablespoons. Butter

1 Tablespoon Chicken Bouillon Powder

¼ Cup Parmesan Cheese

2 Cups Water

Salt and Pepper to taste

Optional: 1 Habanero, blend with sauce for spice.

Pasta

1 lb. Spaghetti or Penne Pasta

1 Tablespoon Olive Oil

2 Bay Leaves

¼ Onion

2 Garlic Cloves

1 Teaspoon Salt

3 Quarts Water

Directions:

1. To the pasta water you will add olive oil, bay leaves, onion, garlic cloves and salt into a pot. Let the water come to a boil and then add pasta. Prepare pasta according to packaging instructions. Strain and set aside.

2. In a blender add the roma tomatoes, onion, garlic clove and water. Blend until smooth.

3. In a large saucepan melt the butter, strain the tomato sauce from blender, and add the chicken bouillon, salt. Let the sauce come to a boil and then let it simmer for 15 minutes.

4. Add Parmesan cheese and slowly add the sour cream and whisk until smooth. Cover the saucepan and let that simmer for 5-7 minutes on low heat. Taste to adjust salt and pepper to your liking.

5. Add the pasta to the sauce, mix well until all pasta is covered.

6. Turn heat off and let it rest for 10 minutes. This will let the pasta absorb the sauce.

7. Serve and enjoy!

Tips: to add spice, add dried chili flakes! Serve with grilled chicken, shrimp or broccoli.