Ingredients;
1 T. olive oil
1 T. butter
2 cloves of garlic minced
1-2 shallots, minced
1 cup of vodka
1/2 cup chicken STOCK
1 can of petite diced tomatoes
1/2 cup heavy cream
2 T. flour
1/3 cup shredded parmesan cheese
1 pound of pasta, I like rigatoni
(additional/optional toppings; fresh basil or green onions, parmesan, ricotta salta cheese)
Instructions;
1. Heat a large skillet. Add oil, butter, garlic and shallots. Saute for about 3-5 minutes.
2. Turn up the heat. Add the vodka to the pan and reduce it by half, it will take about 2-3 minutes.
3. Add chicken stock and reduce for an additional 2-3 minutes.
4. Add the tomatoes and bring the sauce to a boil. Season with salt and pepper.
5. Cook the pasta until al dente.
6. Stir cream, parmesan and flour. Use a whisk to incorporate the flour. Sauce is done when it returns to a boil.
7. Toss sauce with hot pasta and basil, or top with green onions and ricotta salta.
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