Limoncello or Vodka Pasta Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Fantastic on pasta, ravioli, chicken, or seafood. I prefer to use Limoncello, or if using Vodka, add some lemon zest and a bit of sugar to simulate. Here's a *great* recipe for making your own Limoncello, if you've got some time: /167289 Ingredients:
1/4 cup extra virgin olive oil |
1 tablespoon butter |
1 sweet onion, diced |
1/2 lb fresh mushrooms, chopped |
1 head garlic, peeled and minced (about 10-12 cloves ) |
1/4 teaspoon red pepper flakes |
1 (28 ounce) can tomato sauce |
1 (28 ounce) can tomatoes (chopped or crushed, fire-roasted) |
1/3 cup limoncello (i prefer limoncello, or add lemon peel & sugar to vodka) or 1/3 cup vodka (i prefer limoncello, or add lemon peel & sugar to vodka) |
1/4 cup heavy cream |
1/2 cup fresh basil, chopped |
1 cup grated parmigiano-reggiano cheese (separated) |
salt & pepper |
ravioli (your choice) or other pastas (your choice) |
Directions:
1. Heat olive oil & butter in pan over medium heat. Sauté onion until lightly golden. Add mushrooms and continue browning. Add garlic and red pepper flakes for another 1 minute. Carefully add tomatoes – should boil vigorously – watch for splatters. Reduce heat and simmer for 10 minutes, while you cook pasta of choice.
2. While pasta is draining, add basil, cream, and 1/2 cup of cheese and bring back up to temperature, without boiling. Taste again for salt & pepper.
3. Serve over pasta, ravioli, or paillards of chicken, or seafood - sprinkle with remaining Parm. YUM-OH!
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