Friday, April 13, 2012

Vodka Cream Pasta

So, I decided to try a vodka cream sauce finally, and it was yummy!!  I paired this dish with the quinoa spinach salad and some baked bread (which we dipped in olive oil and spices) This is how it turned out!

Vodka Pasta Sauce Recipe

1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1 cup vodka
1 cup vegetable stock
1 32 oz can crushed tomatoes
Coarse salt and pepper
16 oz pasta, such as penne rigate
1/2 cup heavy cream
1 tsp dried basil
1/2 cup parmesan cheese

Heat a skillet over moderate heat. Add the olive oil, butter, and garlic powder. Let it heat up for a minute to let flavors infuse. Add the vodka to the pan. Let the vodka reduce by half, about 2 or 3 minutes. Add the vegetable stock and the tomatoes. Bring sauce to a bubble and then reduce the heat to a simmer. Season with salt and pepper.

While the sauce simmers, cook the pasta in boiling water. Usually around ten minutes, just check every now and then to be sure it is done the way you like it. While the pasta was cooking, I made my salad and tossed the bread in the oven.

Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and sprinkle on the basil and parmesan cheese. 

This is my version of this sauce, but it is adapted from this website:

It is so yummy! Thanks Rachael Ray for your great food :) I just had to make mine vegetarian and take out things the hubby doesn't like to make it perfect for our family! Enjoy!

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