Vodka Tomato Sauce with Fettuccine


12 oz. package Tomato Basil, Roasted Garlic & Basil or Garlic Parsley Fettuccine
4 TBSP. butter
3 chopped shallots
1 clove garlic, finely chopped
1 can (28oz), crushed plum tomatoes and juices
1/2 cup vodka
1/2 TBSP. crushed, dried red pepper or to taste
1/2 cup heavy cream at room temperature

 

In a saucepan, sauté shallots in butter until translucent. Add garlic sauté 1 minute, and add vodka, and simmer to reduce volume slightly. 

Add tomatoes and red pepper. Simmer 3-4 minutes.

Simmer for 5 minutes. stir in cream, simmer 5 minutes.

Remove from heat. Cook pasta in salted, rapidly boiling water for about 3-5 minutes.

Drain. Toss with sauce and serve with grated parmesan cheese.

Serves 4-6

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Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4