In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Notta Pasta with Vodka Sauce
When fresh tomatoes aren't available, we've found canned, seasoned tomatoes a tasty alternative.
6-8 Servings
25 minutes
1-16 oz box Notta Pasta Linguine 2 tablespoons olive oil 1 small onion, diced 3 large cloves garlic, minced Pinch of crushed red pepper 1-28 oz can diced tomatoes, with Italian seasonings 1/2 cup vodka 1/2 teaspoon salt
Pepper to taste 1 cup heavy cream 1 tablespoon dried basil or 1/4 cup chopped fresh 1/2 cup fresh grated Parmesan cheese
- Put a large pot of salted water on to boil.
- Put olive oil, onion, garlic and red pepper in large skillet. Over medium-high heat, sauté 1 to 2 minutes or until soft and fragrant but not browned.
- Stir in tomatoes, vodka, salt and black pepper. Bring to a boil and cook for 10 minutes or until sauce starts to thicken.
- Add cream and basil. Boil for 5 minutes.
- Process sauce in a blender or food processor until a coarse purée. Return to skillet and simmer 5 minutes.
- Meanwhile, boil Notta Pasta according to box directions. Drain and quickly rinse.
- Remove skillet from heat. Add pasta and Parmesan. Toss and serve.
Notta Pasta with Vodka Sauce
Nutrition Facts*
CALORIES: 550
FAT: 23g
CHOLESTEROL: 60mg
SODIUM: 600mg
CARBS: 69g
PROTEIN: 9g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com