Vodka Pasta - Original

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Pre-Notes

This is actually a fairly easy recipe to make. The difficult part is flamining the vodka. It can be very dangerous, as the flames can reach very high. If you choose to make this recipe, be very careful. If you have a microwave oven over your stove, the flames may damage your microwave. Consider making it outdoors on an electric burner.

If you prefer, consider making the vodka pasta - new recipe 2015, that does not require flaming!

This recipe tastes better made the day before serving!

Ingredients

1. 8 T olive oil
2. 3 c green onions, chopped
3. 1 t crushed red pepper flakes
4. 2 c vodka, preferably premium brand
5. 3 c whipping cream
6. 3 c tomato sauce
7. 2 2/3 c Asiago cheese, grated, 8 oz
8. 8 T parlsey, chopped
9. 8 T basil, chopped
10. 2 lb rotini or other small pasta, cooked to package directions
11. Parmesan cheese as garnish, optional

Instructions

1. Heat oil in skillet over medium heat.
2. Add green onions and crushed red pepper. Saute until green onions are tender, about 5 minutes.
3. Add vodka, and bring to a full boil stirring occasionally, carefully ignite sauce, by lightling the pan contents with a long stemmed lighter, simmer until flames subside. Carefully, shake pan and stir liquid, this process takes about 3 minutes.
4. Increase heat to high, add cream and boil mixture for 3 minutes.
5. Add tomato sauce and boil until sauce is thick enough to coat a spoon, about 2 minutes.
6. Bring sauce to simmer.
7. Add cheese, parsley, and basil.
8. Toss with cooked pasta and serve with parmesan cheese, if desired.