Pasta with Tomato Vodka Cream Sauce

Vodka Tomato Cream SauceThis deceitfully simple sauce is so voluptuous that you’ll want to bury your face in the bowl.  Of course you won’t, but ya’ just might lick it!

1/2 lb. Spaghetti or Fettuccini (for 4 servings)
A Splash of Olive Oil
Half of a Small Yellow Onion, minced
2 Cloves of Garlic, minced
1/3 cup Vodka (or Red Wine)
2 cups Tomato Sauce
1 tsp. Dried Parsley or 2 Tbsps. Fresh, chopped
1/3 cup Whipping Cream

Garnish: Grated Parmesan Cheese and Red Chili Flakes

In a large fry pan (not cast iron which reacts with tomato acids), heat oil.  Add onion and sauté until soft (some things you want soft, this is one of them). Add garlic and cook for a further minute.

Turn off heat, pour in vodka.  (Alcohol is flammable). Turn heat on and bring to a boil. Reduce to a simmer until the liquid reduces by almost half. Add tomato sauce and parsley; bring to a boil. Reduce heat, and simmer 5-10 minutes.  Turn off and stir in cream.

Meanwhile cook pasta and drain.   Toss it into the tomato sauce.  Let rest for a few minutes.  This allows the pasta to absorb some of the sauce.

Plate in wide rimmed shallow bowls.  Garnish with parmesan, red chili flakes (if you want the heat), and fresh parsley. Serves 4.

Luxed Up: Top with a handful of sautéd shrimp.  Sublime!

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