Agnolotti With Non-Vodka Vodka Sauce
Melt butter in a saucepan over medium low heat. Cook garlic for half a minute or until fragrant. Stir in broth and cook until slightly thickened, about 7 minutes. Add tomatoes, cream, salt and pepper. Bring to a boil and then reduce heat to a simmer. Cook 5 minutes. Serve over cooked pasta and sprinkle with basil and cheese.
A couple of sliced Italian sausages would be really good in this, too.
I love the combination of cream and tomato in a pasta sauce. Vodka sauces would be the answer, but I don't drink, and although the alcohol would technically burn off, I chose to come up with a delicious alternative.
Wednesday, December 16, 2009 - 11:42am