Agnolotti With Non-Vodka Vodka Sauce
By: risten
Published: Wednesday, December 16, 2009 - 11:42am

Ingredients




1/2 cup butter
4 garlic cloves, minced
 cups chicken broth (this is where the vodka of a real vodka sauce
2 cups crushed tomatoes
1 1/2 cups whipping cream
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup freshly grated Parmesan
dried basil (for sprinkling on top)

16 ounces fresh agnolotti, cooked

Preparation

1 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. 2 A couple of sliced Italian sausages would  be really good in this, too.

About


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.