What I Had for Lunch Today: Capellini with Vodka Sauce, Asparagus and Pistachio Nuts

When I have a little bit of marinara sauce left over, I usually doctor it up. This time I turned it into vodka sauce by simmering it with some butter, heavy cream, and vodka. Hey, I'm half Polish. Those are the three ingredients a Polack would want if she were stranded on a desert island.

I poured the vodka sauce over cooked capellini and added braised asparagus and some pistachio nuts. Capellini à ma façon!