7 Tbs butter
3/4 c vodka (Polish or Russian)
3/4 c heavy cream
4 oz grated parmesan cheese
3/4 tsp red pepper flakes
1 large can pureed Italian tomatoes
1 tsp season salt
fresh basil leaves
1 lb of pasta (rigatoni or rigatoni hold the sauce the best)
Melt butter, stir in red pepper, and vodka (simmer 2 min). Stir in tomatoes, cream, and season salt (simmer 5 min). Lower heat and add cheese and basil leaves. Simmer a few more minutes to make sure cheese melts and is evenly mixed. Pour over cooked pasta and serve immediately.
**I store the left over sauce seperate from the noodles. I also reheat the sauce seperately from the pasta as well**
Now this one I will DEFINITELY try...and not just because there is alcohol involved. ahahha. No, this truly sounds delish! Thanks Meg!
ReplyDeleteIt's a sauce that is quick to make too! My family spaghetti sauce is an all day project...very good though, but a project....especially adding homemade meatballs! I think this is what hooked Tony! ;)
ReplyDelete