Heat large heavy skillet on medium-high heat. Melt 2 tbsp. butter. Sautee onion until translucent. Add garlic. Add tomatoes. Salt and pepper to taste. Add 1/2 stick butter, heavy cream, vodka. Simmer on low until warmed through. Add frozen peas and asparagus.
Boil pasta for 11-13 minutes or according to package directions. Drain. Drizzle with olive oil and toss with vodka sauce and veggies. Add parsley and mozzarella pearls.
Cast Iron Beef Osos Buco with Corn Polenta Grits is a hearty, home-cooked dish that is melt-in-your-mouth good! Slow cooked to perfection in your cast iron Dutch oven. Layered on top of those silky smooth corn polenta grits. It doesn’t get much better!