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River Baron Pasta Sauce

Prep Time20 minsCook Time20 minsCategory
Spirit
 River Baron Artisan Spirit
 From our "Spirited Chef" Stephanie Godke
Ingredients
 1 28 oz can whole roma tomatoes
 2 tsp butter
 2 tsp olive oil
 2 shallots minced
 1 clove minced garlic
 ¼ tsp red pepper flakes
 ¼ cup fresh basil rough chopped
 ¾ cup River Baron Artisan Spirit
 1 cup heavy cream
 ½ cup grated Parmesan cheese
Directions
1

Bring a large pot of salted water to a boil. Add the Pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

2

Empty the tomatoes into a bowl and crush with your hands.

3

Meanwhile, melt the butter and olive oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes.

4

Add the garlic and red pepper flakes and cook, stirring, 30 seconds.
Remove from the heat and stir in the vodka, tomatoes and salt to taste.

5

Return the skillet to medium heat and simmer, stirring a few minutes.
Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes.

6

Stir in the parmesan and basil.

7

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed.

8

Season with salt.
Serve topped with more parmesan and basil.

Ingredients

Spirit
 River Baron Artisan Spirit
 From our "Spirited Chef" Stephanie Godke
Ingredients
 1 28 oz can whole roma tomatoes
 2 tsp butter
 2 tsp olive oil
 2 shallots minced
 1 clove minced garlic
 ¼ tsp red pepper flakes
 ¼ cup fresh basil rough chopped
 ¾ cup River Baron Artisan Spirit
 1 cup heavy cream
 ½ cup grated Parmesan cheese

Directions

Directions
1

Bring a large pot of salted water to a boil. Add the Pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

2

Empty the tomatoes into a bowl and crush with your hands.

3

Meanwhile, melt the butter and olive oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes.

4

Add the garlic and red pepper flakes and cook, stirring, 30 seconds.
Remove from the heat and stir in the vodka, tomatoes and salt to taste.

5

Return the skillet to medium heat and simmer, stirring a few minutes.
Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes.

6

Stir in the parmesan and basil.

7

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed.

8

Season with salt.
Serve topped with more parmesan and basil.

River Baron Pasta Sauce
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Mississippi River Distilling Company

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