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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pasta With Vodka Sauce Recipe

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This recipe for Pasta With Vodka Sauce, by , is from Favourite Hartle Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shirley Unger


500 grams of pasta eg: gemelli pasta- something with ridges
100 grams of butter
150 grams of back bacon chopped
500 ml whipping cream
˝ cup vodka
˝ cup Parmesan cheese grated
4 Tbsp fresh Italian parsley
Chilli flakes to taste
Salt to taste

Melt the butter in a saucepan, add the bacon and sauté for 4-5 minutes.
Take pan off the heat and add the vodka.
Return to heat and allow the vodka to evaporate for 1 - 2 minutes.
Add cream.
Season with salt, chilli peppers and half the parsley.
Allow to come to a boil, sauce is now ready for use.

Cook pasta al dente in well salted boiling water, drain and return to pot. Do not use oil
in water or rinse pasta.
Sprinkle with half the cheese and half the sauce.
Toss well and transfer to a serving bowl or platter.
Top with the rest of the cheese and sauce, sprinkle with the rest of the parsley
and serve.
Or just mix everything together except the parsley and serve. Put parsley over top.

Personal Notes:
Personal Notes:
Shirley made this for dinner during one of my annual stops from the airport.
Every Thanksgiving Robert and Shirleys has become my first stop arriving in
Winnipeg from Victoria.




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