Cream, pasta, cheese and vodka…yeah, I’m in.
Makes 4 – 6 servings
1 pound pasta
2 Tablespoons olive oil
2 Tablespoons butter
1 medium yellow onion, finely chopped
3 cloves garlic, chopped
3/4 cup Vodka
15 oz can diced tomato
1 cup heavy cream
1/4 teaspoon red pepper flakes
1/4 – 1/2 teaspoon salt
Freshly ground black pepper
1 cup grated parmesan or asiago cheese
Handful fresh basil, chopped
Cook the pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion. Cook until translucent, about 5 minutes. Add garlic, and cook for about 1 – 2 minutes.
Add your vodka. Stir and cook for 3 – 5 minutes. Add in tomatoes and half of your basil and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in the cheese.
Garnish with basil and more cheese.
So easy, right?