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Pasta with Vodka Cream Sauce

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I’ve never made vodka cream sauce before. It was super easy and super tasty. This version is adapted from The Complete Book of Pasta and Noodles-I didn’t vary the ingredients so much as I changed up the preparation for a more rustic sauce.

Ingredients:

  • 1 28 oz. can of whole tomatoes packed in juice
  • 2 garlic cloves, minced
  • 1 tsp. water
  • 2 TBSP olive oil
  • 1/4 tsp red pepper flakes
  • 1/2 c. vodka
  • 1 c. heavy cream
  • 2 TBSP fresh basil, chopped
  • Salt and Pepper
  • 1 box (I used a 13.25 oz box of whole grain pasta) pasta of your choice

Directions:

  1. Take the whole tomatoes out of the can and squeeze them into a bowl so the tomatoes start to break apart into pieces.
  2. When mincing garlic, use some salt as an abrasive and smash the garlic with the side of your knife–makes a garlic paste. Add garlic and 1 tsp. of water into a small bowl.
  3. Heat oil over medium heat. Add garlic and red pepper flakes until fragrant, but not brown, about 2 minutes. Stir in the tomatoes and the tomato juices; simmer 5 minutes. Stir in the vodka and simmer until the alcohol evaporates and the sauce thickens, about 15 minutes. Stir in cream, basil, and salt and pepper to taste.
  4. Use a hand held blender to puree some of the sauce. I like the chunks of tomatoes, so I only puree a bit. If you like a smoother sauce, you can transfer the sauce to a food processor.
  5. Let sauce simmer another 2 to 3 minutes.
  6. Meanwhile cook pasta according to the directions on the box.
  7. Combine pasta with sauce, and top with some more fresh basil. If you use a full pound of pasta, you may use all the sauce, but if you use less than a pound, you’ll probably have extra sauce that you can save for another use.

Pasta with Vodka Cream Sauce:

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