#Halfbaked harvest vodka sauce plus

Rim the glass with salt. Salt enhances the sweet and sour flavors in the drink! It’s easiest to cut a notch in a lime wedge and slide that around the edge of the drink.To Freeze: the alla vodka sauce can be made, then frozen in a freezer-safe container for up to 3 months. To serve, warm on the stove, follow the directions through step 2. The sauce can be made 4 days ahead of time and chilled in the fridge. To Make Ahead: prepare the alla vodka sauce through step 1. To Replace the Vodka: use an equal amount of chicken or vegetable broth. Divide the pasta among plates and top with basil and cheese.

If needed, thin the sauce with additional pasta cooking water. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted.Just before draining, remove 1 1/2 cups of the pasta cooking water. Add the pasta and cook according to package directions until al dente. Bring a large pot of salted water to a boil.Stir in the vodka, cook another 2 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Cook until the shallots begin to caramelize, about 5 minutes. When the oil shimmers, add the shallot, garlic, and oregano.

Heat a large skillet over medium-low heat.

#Halfbaked harvest vodka sauce plus

1/3 cup grated Parmesan cheese, plus more for serving.

1 cup heavy cream or canned coconut milk.

3/4 cup basil pesto, homemade or store-bought.

1-2 teaspoons crushed red pepper flakes.

Half Baked Harvest's Spicy Pesto Pasta Alla Vodka