recipe: pasta with vodka cream sauce
“You Won’t Be Single For Long” Vodka Cream Pasta
From Rachael Ray
This is a favorite of mine. My mom and I have made it several times, and it’s the perfect recipe for a small dinner party. I used Rachael Ray’s recipe as reference, but I remembered mostly how to do it. So the recipe I’m sharing is mostly hers, but it talks about what exactly I did versus her recipe, which I’ve linked above.
Ingredients I Used
+ 1 tsp extra-virgin olive oil
+ 1 tbsp butter
+ 3 cloves garlic, minced
+ 2 shallots, minced
+ 1 cup vodka*
+ 1 cup chicken stock
+ 1 can crushed tomatoes (15 oz.)
+ Salt and pepper
+ 1 box penne pasta
+ 1/2 cup heavy cream
+ fresh and chopped basil that M has in a jar in the fridge
* I told my mom I was doing this recipe when I was at home last weekend, and she asked me if I had any vodka. I said I only had cherry vodka, which definitely won’t work for this purpose. So she poured out one cup of vodka into an Aquafina bottle. And I took it home with me that way.
1. Heat a large skillet over medium heat. Add oil, butter, garlic, and shallots. Saute for about 5 minutes. Meanwhile, boil a large pot of slightly salted water for the pasta.
2. Add vodka to the pan in a steady stream, in a circular motion. Reduce vodka by half. This takes a couple minutes or more.
3. Add chicken stock and crushed tomatoes. Bring to a bubble then reduce to a simmer. Season with salt and pepper.
4. While simmering, cook pasta in boiling water as directed on the pasta box.
5. Stir cream into sauce. When it bubbles ago, remove it from the heat.
6. Drain the pasta and toss, hot, with the sauce. Stir in the basil. (Or use freshly, coarsely chopped, basil leaves if on hand.)
Prep & cook time: About 30 minutes, give or take.
Thoughts on the meal as a whole:
As I said, I really enjoy this dish. I served it at a dinner party with fresh salad, crusty bread, and an olive oil dipping sauce. It’s pretty easy to make and seems a bit more upscale than a simple pasta with sauce. Once you’ve made it once, you’ll be able to do it again.
The recipe calls for a 32 oz. can of crushed tomatoes, but I didn’t pay attention and bought a smaller can. For some reason it didn’t seem to make much difference, except that there were less tomatoes. I actually feel like the fewer tomatoes, the better the sauce.
I haven’t ever made this for a guy, so the “You won’t be single for long” part of Rachael’s recipe title doesn’t hold true yet for me. But one day, when I’m dating a guy I really like, I will make this for him and I’ll report back then.
Overall, I give this meal an A.
Originally posted on my now-closed food blog.