Looking for a velvety, rich, smooth (the list goes on) pasta recipe that is still yummy when reheated on Yom Tov? I’ve got you!
This sauce can be made in advance, stored in the refrigerator and reheated on a hot plate during the holiday. Then just reheat your pasta separately, mix together and serve!
It stays as yummy as day 1!
¼ cup butter
1 small yellow onion, diced
3 cloves garlic, minced
3 tbsp tomato paste
2 tbsp vodka
1 can whole tomatoes with juice (about 796ml)
¼ cup parsley, roughly chopped
1 tbsp lemon juice
1 ½ tbsp sugar
1 ¼ cup heavy cream
3 tbsp cream cheese
¼ cup pasta water
DIRECTIONS:
In a large skillet, melt you butter on medium high heat. Add onion and sauce until brown.
Add garlic, tomato paste and vodka and sauté until garlic is fragrant. Lower heat to medium low. Add whole tomatoes, parsley, lemon and sugar. Mix and let everything cook for about 10 minutes.
Add heavy cream, cream cheese and pasta water and mix until heated through.
Transfer everything into a blender. Blend at high speed until everything is fully blended.
Return to pan. Whisk the sauce at medium heat until it slightly thickens.
Toss immediately with your pasta. If storing, do not mix with pasta. Store the pasta and sauce separately.
Enjoy,
Guila
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