Vodka Pasta - New Recipe, 2015

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Pre-Notes

This is a new recipe that does not require the flaming of the vodka, also it uses less cream, so may be a little healthier!

This recipe can be doubled to feed a larger crowd. It can also be served with grilled sausage or grilled chicken, or both!

Ingredients

1. 28 oz can whole tomatoes, drained, liquid reserved
2. 2 t olive oil
3. 1/2 small onion, minced (about 1/4 c)
4. 1 T tomato paste
5. 1/4 -1/2 t hot red pepper flakes
6. 1/2 t salt
7. 1/3 c vodka (premium brand)
8. 1/2 c heavy cream
9. 1 lb small pasta, such a bowtie or cappelletti or farfalle
10. 2 T minced fresh basil leaves
11. grated Parmesan cheese for serving
12. Hot Italian Chicken Sausage or Hot Italian Pork Sausage, grilled (optional)

Instructions

1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2 inch pieces. Combine pureed and diced tomatoes in liquid measuring cup (you should have abour 1 2/3 cups). Add reserved liquid to equal 2 cups.
2. Heat oil in large saucepan over medium heat until shimmering.
3. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes.
4. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
5. Stir in tomatoes and salt.
6. Remove pan from heat and add vodka.
7. Return pan to medium-high heat, and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigerous.
8. Stir in cream and cook until hot, about 1 minute.
9. Add basil, just before serving.
10. Cook pasta according to package directions. Reserve pasta water and add a small amount to sauce if it is too thick.
11. Serve sauce over pasta, passing Parmesan cheese.
12. Serve with grilled sausage, optional.

Picture of Recipe