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00Ingredients
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2 (16 ounce) jars chipotle salsa
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1½ cups heavy whipping cream
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¼ teaspoon dried oregano
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¼ teaspoon dried leaf basil
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¼ cup vodka
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1 (16 ounce) box mini penne pasta (prepared according to manufacturer’s directions)
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Parmesan cheese
Instructions
Place 1½ jars of the salsa in a food processor, and blend until smooth. Pour into a high walled skillet and add the basil, oregano and remaining salsa. Bring to a simmer. Slowly whisk in the heavy whipping cream and bring back to a simmer. Cook for 20 minutes whisking often. Turn off the heat and add the vodka, stirring well
Place the prepared pasta in a large bowl. Pour sauce over pasta and toss. Sprinkle shredded Parmesan cheese and serve.
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This recipe is from John Hard of CaJohn's Fiery Foods.
Ingredients
InstructionsPlace 1½ jars of the salsa in a food processor, and blend until smooth. Pour into a high walled skillet and add the basil, oregano and remaining salsa. Bring to a simmer. Slowly whisk in the heavy whipping cream and bring back to a simmer. Cook for 20 minutes whisking often. Turn off the heat and add the vodka, stirring well Place the prepared pasta in a large bowl. Pour sauce over pasta and toss. Sprinkle shredded Parmesan cheese and serve.
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