Wednesday, September 16, 2009

Vodka on the Rocks...Wait no...Vodka Sauce on Tortellini

We have some friends in Utah that make a killer Pasta with Vodka sauce that I have been missing since we moved. Their version is somewhat bastardized due to the fact it is made with a jar of Alfredo sauce and a jar of spaghetti sauce...but I'll tell you! It is out of this world!!!
I wanted to find an authentic recipe and to my surprise, I found that it is really made with Vodka. I found the following recipe on Pioneer Woman's blog. I figured if it had vodka in couldn't be half bad. Instead of serving this over regular old pasta, we served it over tortellini's. THAT was a good call!
Pasta alla Vodka:
1 medium onion, chopped finely
2 to 3 cloves of garlic, chopped
2 tablespoons olive oil
2 tablespoons butter
3/4 to 1 cup vodka
1 can tomato puree
1 cup heavy cream
Pinch of red pepper flakes
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
1 pound pasta
1 cup grate Parmesan cheese
Cook pasta according to package directions, being careful not to overcook. In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onions and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt, pepper, and Parmesan cheese. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese. Pour mixture into large serving bowl.

Eat it out of the serving bowl. Faint. Repeat as needed.
I was pretty optimistic about this one, especially after reading the last line of the recipe, "Eat it out of the serving bowl. Faint. Repeat as needed." Yeah, I don't think I would go that far. It was a good recipe, but the only chunk factor in it came from the onions. It was lacking in some way. I think next time I will puree my own tomatoes and leave some of them chunky to counter balance the onions.

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