Vodka in my Pasta? Yes Please!
I love this recipe, it is my go to when I am entertaining a large group, and it tastes much better than a jar of spaghetti sauce. This makes a large batch, but it's one of those dishes that tastes better the 2nd and 3rd day. I don't know why, it just does. Don't worry, the alcohol cooks off so your kids will be fine eating it ;)
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
1 onion, minced
1 cup vodka
1 cup chicken stock
2 cans crushed tomatoes (32 ounces)
1 small can tomato sauce
salt and pepper
bag of rigatoni
1 cup heavy cream
20 leaves fresh basil, shredded or torn
1/2 c parmesan cheese
garlic bread, 1 french loaf halved smeared with softened butter mixed with garlic paste… or a store bought frozen loaf is easy
I sometimes like to add a sweet italian sausage on the side as well -super yummy. You can bbq it, or just cover the sausages with water in a frying pan and let it cook in the water until the water has evaporated. Once the water is gone, add a little olive oil to the pan to brown the sausages.
Heat a large skillet over moderate heat. Add oil, butter, garlic, and onion. Gently saute for 3 to 5 minutes. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. Simmer for about 30 minutes. Stir cream and torn basil leaves into sauce and simmer another 10 minutes or so or until the sauce thickens a little.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). Drain pasta. Toss hot pasta with sauce.
If you have gluten free guests, you can make a 2nd pot of gluten free pasta as well. x