Gluten Free Vodka Tomato Penne
Beet Soup With Crème Fraîche
May 10, 2020
Oatmeal Flax Quinoa Cookies
July 10, 2020
Boil a large pot of salted water.
In large saucepan, sauté diced shallot and garlic in Alligga Flaxseed Oil for 5 mins, or until shallot is translucent.
Add tomato paste, ½ cup water, red chili flakes, Alligga Ground Flaxseeds, and vodka to your saucepan. Stir to combine, and cook for 4-5 mins.
Slowly stir in heavy cream until completely combined. Season with salt and pepper.
Remove sauce from heat. Cook pasta in your large pot of boiling salted water, but undercook by 1 minute, depending on the package directions (ex. If cooking time is 7 minutes, cook for 6 minutes)
Once pasta is cooked, reserve ½ cup pasta water, drain pasta and transfer immediately to your saucepan of sauce.
Add pasta water and butter. Stir until combined, and pasta is evenly coated with sauce.
Stir in parmesan cheese and basil, and season with salt and pepper.
Top with fresh parmesan, basil, and extra red chilli flakes, if desired.
Servings 4
Ingredients
Directions
Boil a large pot of salted water.
In large saucepan, sauté diced shallot and garlic in Alligga Flaxseed Oil for 5 mins, or until shallot is translucent.
Add tomato paste, ½ cup water, red chili flakes, Alligga Ground Flaxseeds, and vodka to your saucepan. Stir to combine, and cook for 4-5 mins.
Slowly stir in heavy cream until completely combined. Season with salt and pepper.
Remove sauce from heat. Cook pasta in your large pot of boiling salted water, but undercook by 1 minute, depending on the package directions (ex. If cooking time is 7 minutes, cook for 6 minutes)
Once pasta is cooked, reserve ½ cup pasta water, drain pasta and transfer immediately to your saucepan of sauce.
Add pasta water and butter. Stir until combined, and pasta is evenly coated with sauce.
Stir in parmesan cheese and basil, and season with salt and pepper.
Top with fresh parmesan, basil, and extra red chilli flakes, if desired.
