Vodka Cream Sauce with Pasta
1 T. butter
1 T. olive oil
1 small onion
1 28 oz. can plum tomatoes, drained, seeded and chopped
1 c. whipping cream
1/4 c. vodka
1/4 tsp. dried crushed red pepper
Salt and pepper
1 lb. penne pasta
2 T. fresh basil, finely chopped
1/4 c. freshly grated parmesan cheese
Melt butter with oil in heavy sauté pan over medium
heat. Add chopped onion and
sauté until tender, about 8 minutes. Add tomatoes
and cook until juice has almost
evaporated. Stir frequently, about 25 minutes.
Add cream, vodka, and red pepper. Bring to a boil and allow
to thicken, about 2
minutes. Season to taste with salt and pepper. Add pasta
and toss to cover. Add basil
and 1 T. parmesan cheese. Divide among plates. Sprinkle
with additional parmesan.
Sauce can be made ahead and refrigerated.
Reheat when pasta is cooked just prior to serving.
Sprinkle with additional parmesan.
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