Pyanaya paste (and in Russian

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Vodka - the enemy, it must be destroyed. All available means. You can not drink the way, never at a loss? Do not let the enemy defeat you - add the pasta. You can not? Who told you! The use of alcoholic beverages is a long tradition. French pour cognac, armagnac, wine and other goodies, the English - sherry and brandy, where something is added to the sauce of whiskey ...

Seriously drop of alcohol makes the taste of the finished dish a little more sharp and saturated the Moreover, in the process of cooking almost all the alcohol evaporates, and takes very little alcohol - for taste.

As previously wrote: it was saying, but a fairy tale to come. So fasten your seatbelts, start to cook the pasta drunk. Or in Russian - pasta with vodka.

To begin, let us take the shrimp. Yes, yes, shrimp. What Russian pasta without shrimp? Fry them in a pan.

Well, to vodka in the cooking process we are not tempted, it polem our shrimp.

Add the tomato sauce, meshaem- interfere, Gray - Gray, and that too in the end confuse everyone and everything - pour in the cream.

Yes, vodka, tomato sauce and cream - our all. Now, the last ingredient - basil and garlic.

Pasta (pasta, we do notable chefs!) Boil for a couple minutes and spread on a pan with the shrimp. Pre-worth away from there garlic - we're not barbarians from Transylvania.

Bring to a ready and... voila. Savory pasta with prawns ready. Highly recommended, the taste - amazing! Ingredients, before I forget, we take:

Shrimp, pasta, tomato sauce, vodka (50 grams), garlic, cream 35% 200 grams, red basil, salt, pepper.

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