Vodka sauce

Yield: 6 servings

Measure Ingredient
Van Geffen VGHC42A
2 tablespoons Butter
⅓ cup Vodka
½ teaspoon Red Pepper Flakes
1 cup Canned Tomatoes
½ teaspoon Salt
½ cup Heavy Cream
¼ cup Freshly Grated Parmesan
1 pounds Cooked Penne

Heat butter. Stir in vodka and red pepper flakes; heat gently, 2 minutes. Add tomatoes and salt; cook over high heat, stirring to break up tomatoes, until thick, 5 minutes. Stir in cream; cook until thick, 5 minutes more. Stir in cheese and toss with cooked pasta.

Source: 100 Perfect Pasta Sauces, LHJ Magazine.

Recipe By :

From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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