I will admit I was skeptical of vodka sauce before I tried it. Why would adding the most flavorless alcohol to a tomato sauce be a good thing? I didn't even like to drink vodka, let alone ruin my pasta sauce with it! But WOW, this is so delicious you won't want to stop eating it even if you're trying to save room for dessert. This is my husband's recipe and he serves it over penne, but of course you can use any pasta you prefer. This recipe will make enough to serve a large family (large as in up to 6 people, not the Duggars), but served with a salad on the side it can go even further. Enjoy!
You will need:
2 lbs (2 boxes that are 16oz each) dried penne pasta
2-3 tablespoons olive oil
4-6 cloves of garlic, minced
2 cups sliced fresh mushrooms (optional, but really adds to the dish)
2 tablespoons chopped fresh basil
1 teaspoon each of dried parsley and oregano
1 cup vodka
1 teaspoon each salt and black pepper, more to taste if needed
2 teaspoons sugar
1 (28 oz) can of crushed tomatoes
1 (28 oz) can of tomato sauce or puree
1 cup heavy cream or vegan cream substitute for cooking
Shredded Italian cheeses or Shredded Daiya cheese, optional
1) Get a large pot of water to boil and cook penne until al dente. Drain and set aside.
2) While waiting for water to boil and noodles to cook, saute in a large saucepan the oil, garlic, basil, parsley, oregano, and mushrooms over medium heat 1-2 minutes (if not using mushrooms, saute only 30 seconds). Then add vodka and simmer 20 minutes (this is essential to cook the alcohol out, as not cooking it long enough will leave it tasting too much like a cocktail). Do not boil.
3) Add tomato sauce and crushed tomatoes, sugar, salt, and pepper and cook 15 minutes.
4) Stir in cream and cook 1 minute. Serve over penne and top with cheese, if you so desire.
2 lbs (2 boxes that are 16oz each) dried penne pasta
2-3 tablespoons olive oil
4-6 cloves of garlic, minced
2 cups sliced fresh mushrooms (optional, but really adds to the dish)
2 tablespoons chopped fresh basil
1 teaspoon each of dried parsley and oregano
1 cup vodka
1 teaspoon each salt and black pepper, more to taste if needed
2 teaspoons sugar
1 (28 oz) can of crushed tomatoes
1 (28 oz) can of tomato sauce or puree
1 cup heavy cream or vegan cream substitute for cooking
Shredded Italian cheeses or Shredded Daiya cheese, optional
1) Get a large pot of water to boil and cook penne until al dente. Drain and set aside.
2) While waiting for water to boil and noodles to cook, saute in a large saucepan the oil, garlic, basil, parsley, oregano, and mushrooms over medium heat 1-2 minutes (if not using mushrooms, saute only 30 seconds). Then add vodka and simmer 20 minutes (this is essential to cook the alcohol out, as not cooking it long enough will leave it tasting too much like a cocktail). Do not boil.
3) Add tomato sauce and crushed tomatoes, sugar, salt, and pepper and cook 15 minutes.
4) Stir in cream and cook 1 minute. Serve over penne and top with cheese, if you so desire.
Bookmarked. Thanks.
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