This is an easy yet fantastic pasta dish. It’s kind of like a good Jewish Kugel that met and fell in love with an Italian pasta dish. It is good enough as a stand alone meal or paired beautifully with chicken breast and a vegetable such as broccoli. This recipe was adapted from Pioneer Woman’s version.
2/3 box thin spaghetti
2 tbls butter
few tbls EVOO plus for tossing pasta
salt and pepper to taste
juice of 2 lemons
1/2 vodka (white wine can be substituted)
3 cloves garlic, minced finely
2 cups sour cream
1/2 cup Italian Cheese trio
Chopped fresh parsley
Preheat oven to 375
Cook pasta in salted water to al dente
Toss pasta with few tbls. olive oil-just enough to coat
While the pasta is cooking, make the sauce:
Melt butter and olive oil in a medium size pan and add minced garlic. Allow to simmer GENTLY on low to medium heat for about 3 mins. Then add the lemon juice and vodka and continue to simmer gently for another 5-7 mins. or until well incorporated. Add salt and pepper to taste.
Turn burner to low heat if not there already and add sour cream slowly, being sure to incorporate it into the sauce.
Once all ingredients are thoroughly mixed together toss with the pasta and put in an oven safe dish. Bake in preheated oven for about 10 mins or until the pasta is slightly browned.
Take out the pasta dish and turn up the oven to 425 and top with cheese. Put back in the oven until cheese is melted and slightly browned about 5 mins.
Place onto serving dishes and top with fresh parsley and more shredded cheese if desired and enjoy!