Two Cream Sauces

Even though it’s now August, there’s one more set of Italian recipes I wanted to share – a tomato vodka cream sauce and a roasted red pepper sauce. Both can be served with whatever pasta you prefer, sprinkled with Parmesan cheese.

Tomato Vodka Sauce
3 c. marinara sauce
1 c. vodka
1/2 c. cream
1/2 c. Parmesan cheese
salt and pepper to taste

Mix together the marinara and vodka, then simmer to reduce by 25% in volume. Stir in cream and heat through. Remove from heat and stir in cheese, season with salt and pepper.

From: Everyday Italian, by Giada de Laurentis

Roasted Pepper Sauce
2 yellow peppers
2 red peppers
olive oil
2 cloves garlic, sliced thinly
1/4 c. cream
1 Tbsp. fresh oregano, minced
salt and pepper to taste
1/4 c. grated Parmesan

Rub peppers with olive oil, then roast in 425F oven for about 30 minutes, turning to brown all around. Place in a plastic bag and let rest for 20 minutes. Peel the peppers, remove seeds, and slice.

Heat 2 Tbsp. olive oil in a pan and saute garlic briefly. Add peppers and saute to combine flavors, around 5 minutes. Puree peppers and garlic in blender or food processor. Return the puree to the pan and bring to a simmer. Add cream, season with salt and pepper to taste, and heat through. Toss with pasta and serve sprinkles with cheese and fresh oregano.

From: The Italian Farmer’s Table

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