Agnolotti With Non-Vodka Vodka Sauce
Ingredients
1/2 cup butter
4 garlic cloves, minced
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.
Tools
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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.
Yield:
6.0
Added:
Wednesday, December 16, 2009 - 11:42am
