Matt, traditional is red sauce with cream. There are some folks who just use the red sauce, hold the cream.
Vern, do you want "from scratch" directions or make it quick and easy? For the latter, get a can/jar of tomato based pasta sauce.
To a hot pan add olive oil and minced garlic. Deglaze with vodka. Add your tomato sauce; heat through.
Add cream, bring to boil and allow the mixture to reduce until it's thickened. Add tomato sauce and mix well. Add pasta and coat thoroughly.
You'll use about 1 part vodka, 2 parts tomato sauce, 3 parts heavy cream. (For two servings: 1/4 cup V, 1/2 cup T, 1-1/2 cup C.)
Vern,
For the tomato sauce - easy stuff:
olive oil,
minced garlic,
canned tomato sauce,
oregano (if fresh put in last),
basil (if fresh put in last),
grated parmesan cheese,
salt and pepper to taste
Heat oil in pan on medium-high heat. Add garlic. When slightly fragrant reduce heat to medium-low. Add tomatoes, dried oregano, dried basil. Heat through at a low simmer for about 30 mins. Add parmesan and adjust seasoning with salt and pepper. (If adding fresh herbs, now's the time.)
When your pasta sauce has cooked, continue with the directions above to turn it into the ala vodka.
Enjoy, bro.
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