Manicotti With Vodka Sauce

This is the best Vodka Sauce I personally have ever tasted! It's spicy, creamy, lil bit chunky, just perfect...I must say without tooting my own horn. I make the Vodka sauce first and let cool and reheat SLOWLY back up to temp just before I pull the Manicotti out of the oven to cool. *Dis is yummy really really yummy **MAKE BUTTER WITH YOUR LEFT OVER HEAVY CREAM*. I use the butter for Garlic bread! - in a plastic jar, violently shake Heavy Cream for 10-15 mins. - check every few mins and remove the buttermilk as it separates. I suggested a plastic container because I smack it against my legs! Make this part a real workout -- because you are getting ready to eat butter, and cheese, and pasta, and bread, and more cheese, and you are gonna love it! and I when I refer to my food as a puppy I do not mean a real puppy-- I am a vegetarian! *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 8  ounces  manicotti
• 30  ounces ricotta cheese
• 1 1⁄3 cups parmesan cheese
• 1  cup mozzarella cheese
• 3⁄4 cup  chopped onion
• 1 1⁄3 tablespoons  minced fresh garlic cloves
• 1  egg
• 1 (14 1/2ounce) can diced tomatoes
• 1 (8 ounce) can tomato paste
• 4  tablespoons extra virgin olive oil
• 2  tablespoons butter
• 1  teaspoon crushed red pepper flakes
• 1 1⁄3 tablespoons basil
• 1 1⁄2 tablespoons sugar
• 1  teaspoon parsley
• 1⁄2 cup vodka
• 1⁄4 cup heavy cream

Directions

1. VODKA SAUCE.
2. Heat Olive oil and butter over Medium heat, add 1 T minced garlic and 3/4 c chopped onion *tiny lil bity pieces of onion*, 3-4 mins just before garlic turns dark brown. Reduce heat to Medium-low.
3. Add 1 T Basil, 1 t. crushed red pepper flakes, let pepper flakes get toasty for 4-5 mins before adding the diced tomatoes, tomato paste, salt, pepper and sugar. Bring to a boil and then simmer for 15-20 minutes.
4. Add 1/2 c Vodka, bring to a boil for 2-3 mins stirring constantly, then back down to a simmer, after 10+ mins at a simmer slowly stir in 1/4 c Heavy Cream. Take off heat.
5. RICOTTA MIXTURE.
6. In a large bowl mix 30 oz ricotta cheese, 1/2 c parmesan, 1/2 c mozzarella cheese, 1 egg, 1 t. minced garlic 1 t. Basil 1 t. Parsley, 1 t. salt.
7. MANICOTTI TIME.
8. Boil Manicotti for 9 mins, and rinse with cool-ish water.
9. Fill Manicotti with ricotta mixture and place in oil coated pan, sprinkle remaining 1/2 c mozzarella cheese on top. Salt and pepper. And bake that puppy at 375 degrees 30-40 minutes. Let cool for 10 minutes.
10. *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
11. **Plate the Manicotti and spoon on the Vodka sauce!**.