Heat the sauce, vodka, basil and pepper in a 3-quart saucepan over medium heat until the mixture comes to a boil. Remove from the heat and stir in the cream. Put the pasta in a large serving bowl.
Balanced with subtle fennel and caramel nuances. A silky, creamy texture leads to a slow, warm finish. Desi Daru is the IWSC’s Flavored Vodka of the Year. Maison Solignac and Desi Daru were the ...