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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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So simple and so good! I'm a traditionalist and usually cook my sauce all day, but, we now have this 1 X wk and several finicky friends also love the taste (none knew it had vodka) I like using Barilla Pipette pasta for a change in looks Ingredients:
1/2 cup butter |
1 cup vodka |
1 teaspoon red pepper flakes (more if you'd like more heat) |
1 garlic clove, sliced |
1 (14 ounce) can diced tomatoes, drained |
1 cup heavy cream |
8 ounces pasta, cooked according to package, be sure to salt well |
1 cup parmesan cheese, fresh grated |
1/4 cup flat leaf parsley, chopped |
Directions:
1. Melt butter in a medium skillet.
2. add pepper flakes-cook over med high heat 1 minute.
3. add garlic cook 1 min (don't let it become brown).
4. MOVE OFF HEAT add vodka.
5. cook on high 2 minute.
6. add tomatoes cook 2 minute.
7. add cream & cream cheese, cook 2 minute.
8. Adjust hot pepper or add salt if you think it's necessary.
9. Drain cooked pasta, add to sauce, toss to mix, cook 1 minute covered, put into serving bowl, top with parmesean and chopped parsley.
10. (We like our pasta wet not dry, you may find this enough sauce for a pound of pasta, but not us).
11. Serve with salad and crunchy italian bread.
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