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Name: Rick's mostly original Vodka Cream Sauce
Prep time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 each Shallots finely chopped; 2 tablespoons Butter; 1 cup Heavy cream; 2 cups Di Napoli Classico Marinara sauce jarred; 1/2 teaspoon Calabrian chili paste or red pepper plakes or to taste; 1 cup Parmigiano-Reggiano cheese finely grated; 1-2 tablespoons Vodka; Salt & pepper to taste

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INGREDIENTS

2 each Shallots ; finely chopped
2 tablespoons Butter
1 cup Heavy cream
2 cups Di Napoli Classico Marinara sauce ; jarred
1/2 teaspoon Calabrian chili paste or red pepper plakes ; or to taste
1 cup Parmigiano-Reggiano cheese ; finely grated
1-2 tablespoons Vodka
Salt & pepper ; to taste

Servings

INSTRUCTIONS

Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 1 cup heavy cream, 2 cups jarred marinara sauce and the Calabrian chili paste or red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.

Cook's Note:

Perfect Marinara Sauce: Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

NOTES

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Rick's mostly original Vodka Cream Sauce

2 each Shallots finely chopped
2 tablespoons Butter 
1 cup Heavy cream 
2 cups Di Napoli Classico Marinara sauce jarred
1/2 teaspoon Calabrian chili paste or red pepper plakes or to taste
1 cup Parmigiano-Reggiano cheese finely grated
1-2 tablespoons Vodka 
  Salt & pepper to taste

Cook's Note:
 Perfect Marinara Sauce: Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 4 Servings

Calories: 262
Calories from Fat: 204 (78%)

Amt Per Serving		% DV

	Total Fat 22.7g	30 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 0.9g
Cholesterol 73.6mg		23 %
Sodium 398.8mg		14 %
Potassium 154.1mg		4 %
Total Carbohydrate 8.3g		2 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 6.7g
Protein 9.2g		13 %
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.

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Calories per serving: 262

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