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Pasta with Vodka Sauce
1 jar Ragu chopped tomato, garlic and olive oil(or your favorite homemade marinara)
3 cloves garlic
1 small shallot
16 oz. whipping cream
fresh Paremesan cheese
1-2 shots vodka
Finely chop garlic and shallots and sautee in olive oil till color starts to change. Use about 10oz. of cream and let it reduce about 1/4 - 1/3 down.
Add marinara sauce and mix. Add vodka and let it cook on medium to high heat. Cover. Sauce should be a red-orange-pink color. If needed, add more cream after it cooks on heat.
Once vodka has cooked out, lower heat, and add coarsely chopped fresh basil and let cook for 1-2 minutes. Right before serving, add a small-medium handful or cheese and server over pasta.