August 15, 2012

Pasta with Vodka Sauce


I love this recipe not only because it tastes wonderful but because it is so quick and easy to make.  On those nights when you haven't even thought about dinner, or weeks when you never got around to planning out, even loosely, what will be on the menu for the week, but you still have hungry faces looking for at you for sustenance - make this dish. It is homemade and delicious and ready in minutes.  If you don't have fresh basil substitute with dried basil just add it when the tomatoes go in.  I have even made this without the cream or half and half as I didn't have it on hand with decent results.

pasta with vodka sauce

Pasta with Vodka Sauce
Serves 4
2 Tablespoons Olive Oil
2 to 3 garlic cloves - minced
3 shallots - minced
1 cup of vodka
3/4 cup of chicken stock
1 can of crushed tomatoes 28 oz
Pinch of Italian spice mix
Salt and Pepper 16 oz of grooved tubular pasta
1/2 cup of heavy cream or half and half depending on the richness you prefer
25 fresh basil leaves cut chiffonnade style or torn.
If you have a leftover rind end of parmesan cheese (I store mine in the freezer to use to enrich sauces and stews) add to the simmering sauce.

In a large sauce pan on medium add oil garlic and shallots. Saute for 3 to 5 minutes, do not brown.
Add vodka and reduce by half.
Add chicken stock and tomatoes.
Add dry spices if using.
Bring sauce to boil and reduce to simmer.
Add salt and pepper to taste.
Cook pasta while sauce simmers.
Stir cream into sauce and bring to boil and remove from heat. Toss pasta with sauce and basil and grated parmensan cheese.

No comments: