PREP TIME: 80 minutes
SERVES: 6
YOU’LL NEED:
¼ cup Jeptha Creed Hotot Pepper Vodka
2tbs olive oil
1, medium onion (diced)
3, clove garlic minced
Pinch of red pepper flakes
½ tsp Kosher salt
1 tbs minced basil
1/4 cup sundried tomatoes
14 ½ oz can peeled tomato
¼ cup white wine
1 ½ cups heavy cream
2oz Parmesan Reggiano grated
PREP:
In a large saucepan over medium heat. Add oil onions and garlic. Saute’ for 2minutes stirring often Add white wine and Vodka, deglaze pan and reduce over medium heat by ½. Stir in peeled tomatoes and sundried tomatoes. Stir in heavy cream, salt, red pepper. Simmer until thickened about 5-10 minutes. Stir in parmesan cheese. Remove from the heat. Puree with a handheld beurre mixer until smooth.
Toss the sauce with 1# cooked pasta (no oil added to the water. Just salt) Divide into 4 bowls garnish with basil and more parmesan cheese.
Recipe By: https://www.petersonsrestaurant.com | @petersonsrestaurant
Choose a Spirit Below to See Similar Recipes