Mar 5, 2012

vodka sauce

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My sister (who, ironically, doesn't like any alcohol besides church wine) has been talking about how much she loves vodka sauce for a while now.  It's always sounded good to me, but I never made it...

...until the other night.

When I decided that I needed some vodka sauce in my life already.  At 9:30.  At night.  After eating an entire bucket of movie popcorn myself.  (It's not my proudest moment.)



But, she was so right!  It's a super-quick sauce to make (which is a wonderful thing if you're starting it hours after most people have finished dinner).  And, it is delicious.

Imagine the alcoholic child of alfredo sauce and marinara.  What could be better???


Vodka Sauce
Makes sauce for 1 lb of pasta

Ingredients:
  • olive oil, to sautee onion and garlic
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • a chookie chookie of oregano, dried parsley, and basil
  • 1/2 to 3/4 c vodka
  • 1 (14.5 oz) can diced tomatoes (or crushed tomatoes for a smoother sauce)
  • 1 (8 oz) can tomato sauce
  • 1 c heavy cream or half and half
  • salt, to taste
Coat a large pan with olive oil and add diced onion.  Sautee onion over medium heat for a few minutes until it's soft and transparent.   Add the minced garlic and cook a minute or two.  Shake in a little oregano, parsley and basil.  Add vodka and cook it for 3-4 minutes, so the alcohol is cooked out.


Add the cans of tomatoes and continue to cook until the sauce is starting to thicken.


Add the cream and stir well.


Cook sauce just another minute or two, until sauce is hot.  Add salt, if needed.


 Add your whole-wheat pasta of choice to the sauce and enjoy warm.  Top with parmesan-romano cheese.

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