Transform this pasta dish by adding Campbell's® Condensed Tomato Soup and Swanson® Chicken broth to make a classic Italian favorite. Topped with smooth, rich vodka sauce and grated parmesan cheese to please any crowd.
- Total time:
- Serving size:
1 SERVING (1 CUP SAUCE, 1-1/3 CUP PASTA)
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
3 tbsp. |
|
shallot , peeled, minced |
2.500 oz. |
0.5 cup |
|
garlic , peeled, slivered |
|
3 tbsp. |
|
vodka |
|
3.5 cup |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
|
1 can |
|
Swanson® Chicken Broth |
|
3 cup |
|
heavy cream |
|
1 cup |
|
artichoke hearts , drained, chopped |
12.000 oz. |
2 cup |
|
sun-dried tomatoes , chopped |
5.000 oz. |
1 cup |
|
fresh basil leaves , shredded |
|
0.5 cup |
|
fresh parsley , chopped |
|
0.5 cup |
|
cooked rotini (spiral) pasta , rinsed, drained |
4.000 lb. |
10.667 cup |
|
Parmesan cheese , grated |
3.000 oz. |
1.5 cup |
1. Heat oil in a rondo. Add shallots and garlic and sauté 1-2 minutes. Add vodka and let cook 1 minute. Add tomato soup, chicken broth and cream and bring to a boil. Reduce heat and simmer sauce 10 minutes.
2. Add artichokes, tomatoes, basil and parsley; heat through. Keep warm until ready to serve.
3.To Serve: For each serving, toss 1 cup hot sauce with 1 1/3 cups warm pasta and serve sprinkled with 2 Tbsp. grated Parmesan or Asiago cheese.
Transform this pasta dish by adding Campbell's® Condensed Tomato Soup and Swanson® Chicken broth to make a classic Italian favorite. Topped with smooth, rich vodka sauce and grated parmesan cheese to please any crowd.
- Total time:
- Serving size:
1 SERVING (1 CUP SAUCE, 1-1/3 CUP PASTA)
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
3 tbsp. |
|
shallot , peeled, minced |
2.500 oz. |
0.5 cup |
|
garlic , peeled, slivered |
|
3 tbsp. |
|
vodka |
|
3.5 cup |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
|
1 can |
|
Swanson® Chicken Broth |
|
3 cup |
|
heavy cream |
|
1 cup |
|
artichoke hearts , drained, chopped |
12.000 oz. |
2 cup |
|
sun-dried tomatoes , chopped |
5.000 oz. |
1 cup |
|
fresh basil leaves , shredded |
|
0.5 cup |
|
fresh parsley , chopped |
|
0.5 cup |
|
cooked rotini (spiral) pasta , rinsed, drained |
4.000 lb. |
10.667 cup |
|
Parmesan cheese , grated |
3.000 oz. |
1.5 cup |
1. Heat oil in a rondo. Add shallots and garlic and sauté 1-2 minutes. Add vodka and let cook 1 minute. Add tomato soup, chicken broth and cream and bring to a boil. Reduce heat and simmer sauce 10 minutes.
2. Add artichokes, tomatoes, basil and parsley; heat through. Keep warm until ready to serve.
3.To Serve: For each serving, toss 1 cup hot sauce with 1 1/3 cups warm pasta and serve sprinkled with 2 Tbsp. grated Parmesan or Asiago cheese.
