Completely unrelated: this recipe for pasta with vodka cream sauce, and our recent trip to Louisville, KY to visit the family.
But, these photos of the babies were too darn cute not to post! Scroll through the lovely photos, and bonus, you get a quick, easy, and tasty pasta recipe.
|Hangin’ with my cuz.|
|Adelaide and a very alert Eli.|
|Adelaide’s “shy” face.|
|Aunt Katey, Addie, Eli, & Ice Cream Gramma|
Pasta with Vodka Cream Sauce
(from Cooking Light)
1/2 pound uncooked penne pasta (I just used up a couple different pastas we had in the pantry)
1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1/2 cup vodka
1/4 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup whipping cream
3 tablespoons thinly sliced fresh basil
- Cook the pasta according to the package directions, omitting
salt and fat. Drain and keep warm.
- Heat oil in a large nonstick skillet over medium-high heat.
Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt,
pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat,
and simmer 3 minutes or until liquid is reduced by about half.
- Stir in 1/2
teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8
- Place tomato mixture in a blender. Remove center piece of blender lid
(to allow steam to escape); secure blender lid on blender. Place a clean towel
over opening in blender lid (to avoid splatters). Process until smooth.
tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring
constantly. Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon
salt, and basil. Serve immediately.