Who doesn't love ala vodka!? Tomatoes & cream?! Hello.. Yum...
Here's my take on this one. You probably should use penne or something that soaks up that fabulous sauce or like me, accidentally grab ziti and make it a new trend!
This one was in honor of my mother in law, "McMom." She requested Vodka sauce, of course! I can make pretty much any other Italian sauce being Italian and all but, I'd never made it before.
What could be so hard, really? It seemed like the only difference between it and any other marinara type red sauce is vodka & cream.
The good news!? I made it!
Kelly and I agreed, it's really quite something & it was totally blog worthy!
Here's what you need:
- one medium onion, chopped finely (I always use spanish onions, no idea why)
- 4 garlic cloves, pressed not chopped
- 2 tablespoons of butter, yup, butter!
- 2 tablespoons of olive oil,
- 1/4 teaspoon red pepper flakes,
- 1 cup of vodka (doesn't have to be good vodka)
- Basil leaves (fresh, optional)
- 1 can of crushed tomatoes
- 1 baby can of tomato paste
- 1 lb of ziti (lol)
- Grated parmesan to taste
Start this sauce much like a risotto. Take a heavy medium sauce pan or if you want to use mid sized le Crusette pot that's ok, too.
Butter and oil into a medium high heated pan, add the onion. Stir until they start to get clear in color and then, add the garlic & red pepper flakes (totally optional), one pinch of salt, three turns of pepper in your grinder (or say, 1/4 teaspoon of pepper)
Another 1-2 minutes or so, then add the vodka. Let it burn off roughly 3-4 minutes. Add both tomato sauces, lower heat to medium & cover for about 10 minutes, take cover off, another 5 minutes or so.
Add the cream but, be sure the sauce isn't boiling (it shouldn't be anyway but, just in case that wasn't clear, definitely don't want it to boil) Stir, taste, yum. You can serve within about 5 minutes of the creamy yumminess going in, how about that!?
Keep a 1/2 cup of the pasta water before draining just in case you need it pending the thickness of the sauce.
After draining the pasta, put it back into the big empty pasta pot you used to boil the water. Pour the vodka sauce on it, stir and stir in the parmesan to taste. That's it! Just put it into a serving bowl top with a little basil garnish.
- Personally, I didn't add the cream until I was close to serving time. I started the sauce before I started the pasta. No idea why but, I think it's because I'm used to making other sauces which cook for hours and hours and they longer they cook the better they are but, this one is different. That said, that's not how this sauce rolls, it's quick. You could absolutely start your sauce at the same time you start boiling the water, no problem.
Enjoy! xoxo Measure