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Instructions |
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Heat 2 tbs. butter in a large skillet over medium low heat. Stir in 1/3 cup vodka and 1/4 tsp red pepper flakes. Heat gently.
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Add 1 cup canned tomoatoes or approximately 5-6 fresh tomatoes and 1/2 tsp. salt (do not double salt). Cook over high heat stirring to break up tomatoes until thick about 5 minutes.
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Stir in 1/2 cup heavy cream. Cook until think about 5 minutes. Stir in 1/4 cup parm cheese. Toss with cooked rigatoni or other pasta.
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Serving
Suggestions |
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Add heavy cream when re-heating. Do not heat on high.
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Originally Submitted
8/16/2009
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