The Essential New York Times Cookbook: Classic Recipes for a New Century
Pasta with Vodka
Page 317
Cuisine: North American | Course Type: Main Courses
(1 review)
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BethNH from , NH
Very simple week night meal.
My youngest son requested pasta for dinner after summer running. My oldest doesn't really care for tomato sauce and I didn't want to make Alfredo.
This sauce was terribly simple to make. Just a few ingredients simmered together on the stove while the pasta cooks. Although there are tomatoes in the sauce, the sauce does not taste like tomatoes and my oldest liked it a lot.
There was the right amount of sauce to coat one pound of penne and, although there was both cream and parmesan in it, the sauce did not feel heavy.
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