Hi everyone, this recipe is a staple in our home, and it is so dirt-simple to make that you end up looking like a cooking superstar when it actually takes you no time at all ... bonus!! this recipe is published in The Fat Fallacy.
Sundried tomato pasta with vodka cream sauce
I borrowed this pasta recipe from my dear friend Debbie, although she’s won’t tell me how to make her incredible, and now famous, chocolate chip cookie recipe. Don’t worry, I’ll wear her down.
This is one of those recipes that sets a new standard for delicious. Although it’s simple to throw together, it really ups the ante on flavor. But remember to eat it slowly. You’ll want this one to last a long time. By the way, this makes a bunch. But the good part is that it’s just as good reheated. Stir in a touch of milk and warm it up when you are having leftovers.
The broccoli adds a wonderful touch of greenery to the pasta and is super simple to make.
2/3 cup vodka
1 real good pinch of crushed red pepper or cayenne
6 tbsp butter
1 small box of penne pasta
1 cup tomatoes, blenderized
1 jar sundried tomatoes in oil
1 good handful mushrooms, sliced
1 cup whipping cream
1 cup fresh Parmesan
Sundried tomato pasta in 4 easy steps.
Begin the water boiling for the pasta. Don’t forget to cook the pasta with some salt and olive oil.
Stir the amount of red pepper you choose (depending on your spice tolerance) into the vodka and butter. Melt the butter into the vodka-pepper mixture over a medium flame, and then bring it up to a simmer. Add the blenderized tomatoes and cream. Return to boil, lower heat, and let it work the flavors into each other at a simmer for 10 minutes.
Meanwhile, chop the sundried tomatoes into small pieces. Sauté the mushrooms with the tomatoes in their own oil. Add to the sauce.
When the pasta is done, add it to the whole batch, and mix in the Parmesan cheese. It’s incredible.