This vodka, tomato and cream sauce is delicious and can be served with any type of pasta.
Learn more about Juliana De la Mora
Ingredients4 portions
Preparation
Heat a pan over medium heat. Add oil, butter, garlic, and echallots.
Sauté the echallots for 3-5 minutes.
Add the vodka to the pan and let it reduce by half, it will take about 2-3 minutes.
Add chicken broth and tomatoes. Season with salt and pepper.
Cook the pasta in salted water as indicated on the package.
Add the cream to the sauce. When sauce boils, remove from heat.
Mix the pasta with the sauce and basil and serve with Parmesan cheese.
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