The Lovell Table

Have a date night dinner at home with this fun twist on a classic sauce. I subbed blended up roasted red peppers for tomato paste to create a lightened up version of vodka sauce.

Ingredients

• 1 diced shallot
• 4 minced garlic cloves
• 1 teaspoon dried oregano
• 1 cup or 1 jar of roasted red peppers blended until smooth
• 1/4 Teaspoon red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• 2 tablespoons butter
• 1 box of pasta of your choice
• 1/4 cup chopped basil
• 1/2 cup freshly shredded parmesan
• 3/4 cup pesto
• 1/4 cup freshly shredded asiago
• 2 Tablespoons Olive Oil

Method

1. Heat oven to 350 degrees
2. Make pasta according to package directions until al dente
3. Heat olive oil in a skillet at medium heat
4. Add shallots, garlic, and oregano to the skillet and cook until fragrant
5. Add blended red pepers to the skillet and stir for 1-2 minutes
6. Mix in vodka and let cook for 2 minutes
7. Mix in the heavy cream and pesto and let cook for 1-2 minutes
8. Add in butter and stir until melted
9. Let the sauce simmer for 5 minutes
10. Stir in 1/4 cup parmesan and basil and remove from the heat
11. Toss the pasta and sauce together in a baking dish
12. Top with the rest of the parmesan and the asiago cheese
13. Bake for 20 minutes and then top with fresh basil for serving