Tuesday, June 30, 2009

Vodka Sauce

1 28 oz can of crushed tomatoes
2 tablespoons olive oil
1 small onion, diced
1 tablespoon tomato paste
3 cloves of garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup vodka
1/2 cup heavy cream
1 lb of pasta (your choice, but classically this dish is served over penne)
Grated Parmesan cheese for serving
  1. Measure your vodka out in advance and set aside
  2. Heat the oil in a medium sized saucepan and add the onion and tomato paste. Cook, stirring occasionally, until the onions are a light golden color around the edges, about 4 minutes. Add the garlic and paper flakes. Cook until garlic is fragrant, about 30 seconds.
  3. Stir in the tomatoes and salt. Remove the pan from the heat/flame and add the vodka. Return to stove and bring to a simmer for 8-10 minutes.
  4. Cook your pasta until al dente. Drain, but reserve some of the pasta water.
  5. Stir the cream into your sauce and cook until well mixed.
  6. Add the drained pasta to your sauce and cook for about 1-2 minutes. Add the reserved pasta water if sauce is too thick.
  7. Serve with grated Parmesan.


Note: Only a member of this blog may post a comment.