Creamy Vermouth Pasta

i know, i know. i just did a post on "fried zucchini" and now i am giving you a recipe for "cream" vermouth pasta. rest assured there is just a touch of cream in this and it's worth every drop. furthermore, there is nothing wrong with a little fat. you can do it, buy the heavy cream and use a little here are there. your taste buds will thank you.

i have to admit, i really hesitated posting this recipe. it is a constant client favorite. people can't get enough of this dish and it is very versatile. you can make it plain (as seen below) or add sliced sausage (kielbasa is amazing in this), chicken, or (my personal favorite) shrimp. let me tell you, this dish is beyond decadent with shrimp. i truly feel sorry for those allergic to shellfish. my heart goes out to you . . .

so, like i said. i almost hate to give out the recipe to a constant favorite. now everyone will know it truly is easy to make delicious dishes. i may be out of a job. please feel sorry for me. the least you can do is make this dish and make this sacrifice worth it.

the sweet vermouth is really the secret ingredient in this dish. it is what puts this over the top. if you don't have sweet vermouth, do not try to substitute something else. while marsala wine or sherry would be good, it will change the dish. it's worth a trip to the liquor store. while you're there, get a nice bottle of wine to drink with this too.

the other versatile aspect of this dish (besides adding any kind of protein) is the pasta. we are a whole wheat angel hair household, so that's what i used. but, you could use any shape of pasta you like. pene would be wonderful for trapping this sweet and creamy sauce.

oh, one more thing, if you add sausage, chicken, or shrimp to this dish, cook that first and then set it aside while you make the sauce. be sure to use the same pan so you get all those wonderful browned pieces when you deglaze the pan with the sweet vermouth. then, add the protein back in at the end before you toss the pasta in the sauce)

---

Creamy Vermouth Pasta
4 main course servings

2 tbs extra virgin olive oil
4 shallots, thinly sliced
4 garlic cloves, minced
salt and pepper
1/4 tsp red pepper flakes (or more if you like it spicy)
1/2 cup sweet vermouth
1 - 14.5 oz can fire roasted diced tomatoes (or really any kind of canned tomato you have on hand, chopped, diced, whole, fresh, i have even used four cheese marinara sauce with success)
1/4 cup heavy cream
juice from 1/2 lemon
3/4 box pasta

cook pasta according to package directions.

meanwhile, heat olive oil in large skillet. add shallots and garlic and saute until tender. season with salt and pepper to taste and continue sauteing until just starting to brown. add red pepper flakes and cook 30 seconds. add sweet vermouth and simmer until reduced by half. add in tomatoes and simmer for 2-3 minutes until most of the liquid has cooked off. add cream and reduce heat to almost low. squeeze 1/2 lemon and stir well. add in cooked pasta and make sure all pasta is well coated.

serve immediately and savor every bite!