PECORINO VODKA SAUCE
Yield Portion Size
8 portions
()
| 1/4 cup |
Vodka
|
| 4 cups | |
| 1/4 cup |
Cream, heavy whipping
|
| 3/4 cup |
Pecorino Romano cheese, grated
|
| 1/4 tsp |
Salt
|
|
Black pepper, to taste
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 145 mg | 14% |
| Carbohydrate | 13 g | 4% |
| Cholesterol | 22 mg | 7% |
| Total Fat | 6 g | 9% |
| Iron | 1 mg | 7% |
| Potassium | 15 mg | 0% |
| Calories | 147 kcal | 7% |
| Sodium | 600 mg | 25% |
| Protein | 6 g | 11% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 4 g | 18% |
| Sugars | 8 g | 1% |
| Dietary Fiber | 3 g | 12% |
| Vitamin C | 6 mg | 10% |
| Vitamin A | 456 iu | 9% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add vodka to pan and bring to a boil.
-
Step 3
Stir in spaghetti sauce, bring to a boil and simmer for 10 minutes.
-
Step 4
Add cream, cheese and salt, then season with pepepr to taste.
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