Servings: 0
Ingredients
- 1 Shallot
- 2 tbsp Olive Oil
- 2 tbsp Dried Oregano
- 1 tsp Crushed Red Pepper
- 2 tbsp Garlic Jarlic is fine
- 6 oz Tomato Paste with Herbs
- 3 Cups Chicken Stock
- 1/3 Cup Vodka
- 3/4 Cup Heavy Cream
- 3/4 Cup Grated Parmesean
- Pasta of Choice
Instructions
- Heat a large heavy pan, or dutch oven on medium heat
- While pan heats, finely dice shallot
- Add Olive Oil to pan and allow to heat, then add Shallot, Oregano, Crushed Red Pepper and salt and pepper
- Allow to cook until Shallots are clear, then add Garlic
- Cook Garlic for 2 minutes until fragrant
- Add Tomato Paste and stir until incorporated, 2 minutes
- Add Vodka while stirring and allow to cook on medium for 2 minutes
- Stir in Chicken Broth and bring to a boil
- Add your favorite pasta, I added fresh Tortellini - but this recipe works well with any pasta! 12 oz. of pasta is the maximum, add more broth if necessary
- Allow to come to a boil and then turn to simmer for 7-9 minutes
- Turn heat to low and stir in Heavy Cream and Parmesean until mixed thoroughly
- Cover and remove from heat and serve!
Tried this recipe?Let us know how it was!