Try this Rachael Ray's Vodka Cream Pasta recipe, or contribute your own.
Suggest a better descriptionHeat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 600 | ||
Calories from Fat: 144 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 118.8mg | 37 % | |
Sodium 367.7mg | 13 % | |
Potassium 369.2mg | 10 % | |
Total Carbohydrate 66.4g | 20 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 66.2g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 600
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