Have you ever gotten one of those instant headaches? You know, where you think your brain might just explode? And then you realize that you’ve just leaned over a pan of vodka cream sauce, and the alcohol evaporated into your skull? Not that I’ve ever done that, of course……
Few methods of doctoring up pasta that are as simple and delicious as this. Serve this to impress friends, or on a hurried evening — it’s easy, quick, and incredible.
Get a pot of water boiling for the pasta. Salt the water liberally, and cook pasta according to directions. We like Tinkyada’s brown rice penne pasta for this recipe. Before draining the pasta, make sure you scoop out some of that hot, starchy water and set aside.
I try to avoid accumulating too many kitchen gadgets, but when I want very finely chopped onions and garlic, I pull out my little zyliss chopper. The pounding is a great way to get out my aggression. 🙂
In a large pan, heat oil over medium heat. Sauté the chopped onion and garlic until tender, but not brown. Add in the crushed pepper flakes, black pepper, and vodka, allowing the alcohol to cook off — but don’t breathe it in! Instant headache warning! Once the harshness of the alcohol is gone, only the sugars of the vodka remain to balance the acidity of the tomatoes.
Add the chopped parsley, tomatoes, and cream. Simmer for 5 minutes.
Using an immersion blender, make the sauce as smooth as you want.
Vigorously stir in the butter. Then the basil and parsley. Toss with cooked pasta, garnished with plenty freshly-grated parmesan.
Vodka Cream Sauce
Ingredients
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes, crushed
- 1/4 tsp black pepper
- 1 cup plus 1 Tbsp vodka
- 28 ounces diced tomatoes
- 3/4 cup heavy cream
- 1 Tbsp dried parsley
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 pound brown rice penne pasta
- 1 Tbsp butter
- Freshly grated parmesan
Instructions
- Bring water to a boil, salt generously, and cook pasta according to directions on the package
- In a large pan heat oil, and sauté the onion and garlic until tender
- Add the crushed pepper flakes, black pepper, and vodka
- Bring to a simmer, and cook for 3 minutes
- Add tomatoes, dried parsley, and cream, and simmer for 5 minutes
- Scoop out some of the starchy pasta water before draining, and set aside
- Remove sauce from heat and vigorously stir the butter into the vodka sauce, along with an additional tablespoon of vodka
- Season with salt to taste
- Toss drained pasta, fresh basil and parsley, and sauce together
- Stir in a little of the pasta water to keep everyone happy
- Top with freshly grated parmesan
