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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||3 tbsp.|
|shallot||2.5 oz.||0 1/2 cups|
|vodka||3 1/2 cups|
|heavy cream||1 cups|
|artichoke hearts||12 oz.||2 cups|
|sun-dried tomatoes||5 oz.||1 cups|
|fresh basil leaves||0 1/2 cups|
|fresh parsley||0 1/2 cups|
|cooked rotini (spiral) pasta||4 lb.||10 667/1000 cups|
|Parmesan cheese||3 oz.||1 1/2 cups|
|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.
- Amount of dry pasta used in this recipe is 2 lbs. Any type of pasta may be used in this dish.