Vermicelli in Vodka Sauce
A tasty and succulent pasta dish made with parmesan cheese and a rich and delicious vodka sauce.
Yield
1 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
red peppers, dried |
|
| ¾ | cup |
vodka
|
* |
| 2 ⅔ | cups |
heavy whipping cream
|
|
| 10 | tablespoons |
butter
|
|
| 6 | ounces |
tomatoes
chopped |
|
| 1 | pound |
vermicelli pasta
|
|
| ¾ | cup |
Parmesan cheese
freshly grated |
|
| 3 | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
red peppers, dried |
|
| 177 | ml |
vodka
|
* |
| 631 | ml |
heavy whipping cream
|
|
| 1.5E+2 | ml |
butter
|
|
| 173.4 | ml/g |
tomatoes
chopped |
|
| 453.6 | g |
vermicelli pasta
|
|
| 177 | ml |
Parmesan cheese
freshly grated |
|
| 45 | ml |
parsley leaves
fresh, minced |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Soak red peppers in vodka for 24 hours. Combine cream, butter and tomatoes in heavy large saucepan. Simmer until reduced by ⅓, about 12 minutes. Cook pasta according to directions. Drain. Add to sauce. Boil 1 minute, stirring constantly.
Discard red pepper add vodka to pasta. Simmer until sauce thickens, stirring constantly, about 3 minutes. Mix in ¾ cup parmesan and parsley.
Serve immediately, passing additional parmesan and pepper separately.
