Ingredients:
16 ounces penne pasta
5 tablespoons butter
1 small onion, minced
2-3-garlic cloves, minced
1/2-teaspoon red pepper flakes
1/2-cup vodka
1 (28 ounce) can crushed tomatoes, undrained
1-cup heavy cream
1-teaspoon salt
1 cup grated Parmesan cheese
Pepper
Directions:
1. Cook pasta until al dente, drain and reserve in a large serving bowl.
2. In a medium saucepan, melt butter over medium heat, then add onion, garlic and red pepper flakes. Sauté for 3 minutes.
3. Pour in vodka and stir, and then simmer for 5 minutes.
4. Add the tomatoes, then simmer for 15 minutes or until liquid evaporates, stirring occasionally.
5. Add the cream and salt and simmer for 10 minutes, stirring frequently.
6. Add Parmesan cheese and mix in thoroughly, then season with pepper to taste.
7. Pour sauce over pasta and toss to coat well. Serve immediately.
Just add the fresh basil when you add the cream and salt. (I use light cream to cut down on the fat content.)
Name Meanings - Where you a mean parent? - lol
| |||
Artichoke Gratinata
- Prep Time:
- 10 min
- Inactive Prep Time:
- --
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1 pound frozen artichoke hearts, thawed
- 2 tablespoons chopped fresh parsley leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup Marsala wine
- 2 tablespoons butter
- 1/3 cup plain bread crumbs
- 1/3 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
Fusilli with Spinach and Asiago Cheese
- Prep Time:
- 10 min
- Inactive Prep Time:
- --
- Cook Time:
- 20 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 (9-ounce) bag fresh spinach, roughly chopped
- 8 ounces (1/2 pint) cherry tomatoes, halved
- 1 cup (about 3 1/2-ounces) grated Asiago
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve.