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Easy Vodka Sauce
December 15, 2010

Super easy and so much tastier than the store-bought version, plus I had enough to use one portion and freeze two more. I used about 1/4 cup olive oil and a couple of TBSP butter. I also used a 12 oz. can of evaporated milk instead of a pint of heavy cream. Also lots of garlic (that's just me) and a couple of sprigs of fresh basil. This is a great basic recipe that can be altered to your own taste. I like to use San Marzano tomatoes as well. I only cooked it around 30 minutes total, but I think the initial 10 minutes after putting the vodka in is necessary to burn off the alcohol (don't get too close to the pot while the vodka's burning off LOL!) I served this over store-bought lobster ravioli, but could see using it in all different things by adjusting seasonings. Thanks for a keeper!

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