Any kind of creamy vodka sauce is always a good thing in our house. I thought this recipe would be a great and easy twist. Plus it made a huge pan of pasta and that meant leftovers for lunch for a few days, another great bonus! This recipe was adapted from Butter Your Biscuit.
1/4 cup butter
5 cloves garlic (minced)
1 medium onion (diced)
1 cup vodka
2 (28oz) cans tomato sauce
1 tbsp sugar
1 tsp oregano
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp black pepper
2 tbsp chopped fresh basil
1 cup heavy cream
48oz frozen cheese ravioli
2 cups mozzarella cheese
In a large pot melt the butter. Add the onions and saute for 5 minutes. Stir in the garlic and cook for 1 minute. Pour in the vodka and let simmer until it reduces by half, about 6-7 minutes. Stir in the tomato sauce, sugar, salt, pepper, oregano and red pepper flakes. Let simmer for 15 minutes. Bring a pot of water to a boil and cook the ravioli according to the packaging. Drain the pasta and layer in a greased 9x13 dish. Whisk the cream and basil into the vodka sauce and let cook for 5 minutes. Pour the sauce over the ravioli. Top with mozzarella cheese. Bake at 350 for 15-18 minutes.
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