Vodka Pasta

"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"
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
25mins
Ingredients:
9
Serves:
2-3
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ingredients

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directions

  • Melt butter in a medium skillet.
  • add pepper flakes---cook over med high heat 1 minute.
  • add garlic cook 1 min (don't let it become brown).
  • MOVE OFF HEAT add vodka.
  • cook on high 2 minute.
  • add tomatoes cook 2 minute.
  • add cream & cream cheese, cook 2 minute.
  • Adjust hot pepper or add salt if you think it's necessary.
  • Drain cooked pasta, add to sauce, toss to mix, cook 1 minute covered, put into serving bowl, top with parmesean and chopped parsley.
  • (We like our pasta wet not dry, you may find this enough sauce for a pound of pasta, but not us).
  • Serve with salad and crunchy italian bread.

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Reviews

  1. Directions state to use cream cheese but it’s not an ingredient in the recipe. Please advise
     
  2. This was delicious. It was so good I am giving it 5 stars even though there is a couple of problems. The directions list adding cream cheese with the heavy cream. There is no cream cheese in the list of ingredients. So I ignored the cream cheese idea. The other problem is the sauce does not thicken so I took 2 T cornstart in a 1/4 C of water and added it to step #8. It thickened just perfectly. I took this to a potluck fundraiser for work. Made for PAC Fall 07.
     
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RECIPE SUBMITTED BY

<p>Really love to cook and experiment, enjoy trying new recipes. I do spend most Sat on Food TV or in the kitchen. I love Paula Deen, Barefoot Contessa, Michael Chiarela and Rachel Ray</p>
 
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