Ingredients
-
3
-
2
-
1/4
-
10
-
-
1/3
-
1/4
-
3
-
3/4
-
-
-
-
-
-
Directions
Lobster Ravioli With a Light Tomato Vodka Sauce, This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family’s Christmas Eve Dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. This is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.
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Steps
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1
Done
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Bring Salted Pasta Water to a Boil in a Large Stock Pot Over High Heat. |
|
2
Done
|
For the Sauce: Pour the Tomatoes and Their Liquid Into a Food Processor, and Pulse Until Tomatoes Are Finely Chopped. |
|
3
Done
|
or Finely Chop the Tomatoes by Hand If No Food Processor Is Available. |
|
4
Done
|
Heat Olive Oil in a Large Skillet Over Medium Heat. |
|
5
Done
|
Add the Crushed Garlic Cloves to the Hot Oil to Coat the Garlic Cloves. |
|
6
Done
|
Cook Until Garlic Is Lightly Browned, About 3 Minutes. |
|
7
Done
|
Next, Carefully Add the Finely Chopped Tomatoes. |
|
8
Done
|
Bring Tomatoes to a Boil and Add Salt to Taste, and Crushed Red Pepper. |
|
9
Done
|
Don't Be Shy Here, a Little Heat Is Nice! Let the Tomato Mixture Cook About 2 Minutes More, Then Add the Vodka. |
|
10
Done
|
Lower the Heat and Simmer the Sauce For About 6 Minutes, or Until the Pasta Is Finished Cooking, Then Add the Cream. |
