Photo Credit: http://www.6bittersweets.com
Spaghetti with Vodka Cream Sauce
Original Recipe: http://www.6bittersweets.com/2010/11/boy-approved-spiked-pasta-spaghetti.html
NOTES: I HIGHLY recommend using fire-roasted canned tomatoes for this recipe -- it adds that much more depth to the flavor! I hesitated to add this detail before when Muir Glen made the only widely available version since they're a bit pricey. Luckily, Hunt's has come out with a version that's even easier to find than Muir Glen's and about as cheap as non-roasted diced tomatoes. Enjoy!
Ingredients:
Original Recipe: http://www.6bittersweets.com/2010/11/boy-approved-spiked-pasta-spaghetti.html
NOTES: I HIGHLY recommend using fire-roasted canned tomatoes for this recipe -- it adds that much more depth to the flavor! I hesitated to add this detail before when Muir Glen made the only widely available version since they're a bit pricey. Luckily, Hunt's has come out with a version that's even easier to find than Muir Glen's and about as cheap as non-roasted diced tomatoes. Enjoy!
Ingredients:
- 1/2 pound dry thin spaghetti pasta OR any other pasta
- 1 Tbsp olive oil
- 1/2 cup finely chopped onion OR 2 to 3 shallots
- Scant 3/4 tsp salt, divided
- 1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, minced
- 1 garlic clove, minced
- 1/2 cup vodka
- 1/4 cup vegetable or chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup whipping cream
- 3 Tbsp thinly sliced fresh basil
- Shaved or grated parmesan cheese, to garnish
- Additional fresh basil leaves (optional)
Directions:
- Cook the pasta according to the package directions. Drain and keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful); bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in scant 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 15 to 20 minutes. Remove skillet from heat and let cool slightly.
- IF you have stick blender, you can now puree the sauce right in the pan (easy peasy!). OTHERWISE, place tomato mixture in a conventional blender. Remove center piece of blender lid (to allow steam to escape); and secure the lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and process until smooth. Return tomato mixture to pan.
- Mix in cream, then cook the sauce for 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta and basil. Taste the pasta and adjust seasoning if needed. Serve immediately.
