Creating her own versions of restaurant dishes is a hobby of Christina's. This is her interpretation of a pasta she had while dining out in San Francisco.
Recipe information
Yield
4 First-Course or side-dish servings
Ingredients
2 tablespoons (1/4 stick) butter
1 onion, thinly sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 cup whipping cream
1/2 cup vodka
3/4 pound spaghetti or linguine, freshly cooked
3/4 cup grated Parmesan cheese
Preparation
Melt butter in heavy large skillet over medium heat. Add sliced onion and sauté until very tender and beginning to color, about 10 minutes. Add herbs and sauté 1 minute. Add whipping cream and vodka and simmer until sauce thickens slightly, about 8 minutes. Add pasta and cheese and toss until sauce coats pasta. Season to taste with salt and pepper and serve.
