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Put large pot of water on high heat for pasta. When water boils, add salt and pasta. Cook until al dente and drain.
Meanwhile heat a large skillet over medium heat. Add olive oil, butter, garlic, and green onions. Saute for 3-5 minutes.
Add vodka and cook to reduce by half, approximately 2-3 minutes.
Add chicken broth and tomatoes. Bring sauce to a boil, then reduce to a simmer. Season with salt and pepper.
Stir cream into the vodka sauce. When sauce comes to a boil, remove from heat. Toss hot pasta with sauce and basil leaves and serve with a vegetable of your choice. I like to top with some feta cheese or freshly grated Parmesan. It'd also go well with a nice piece of crusty bread as there is usually a little bit of sauce left to sop up.
Source: Original recipe was a Rachael Ray 30 minute dinner. I've made some modifications.
By Stephanie from Hillsboro, OR
It looks really good, thanks for sharing. I love tomatoes and basil! I might try using an immersion blender to get a nice creamy sauce. One of my boys hates tomatoes but loves salsa and spaghetti sauce. :)
Stephanie, This looks and sounds heavenly! Perfect ingredients! :-)