Spaghetti with Tomato Vodka Cream Recipe
1/2 pound dry thin spaghetti pasta
1 Tbsp olive oil
1/2 cup chopped onion
3/4 tsp salt
1/8 to 1/4 tsp crushed red pepper
1 garlic clove, minced
1 cup vodka
1/4 cup vegetable or chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup whipping cream
3 Tbsp thinly sliced fresh basil
Shaved or grated parmesan cheese, to garnish
- Cook the pasta according to the package directions. Drain and keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful); bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in scant 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes. Remove skillet from heat and let cool slightly.
- IF you have stick blender, you can now puree the sauce right in the pan (easy peasy!). OTHERWISE, place tomato mixture in a conventional blender. Remove center piece of blender lid (to allow steam to escape); and secure the lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and process until smooth. Return tomato mixture to pan.
- Mix in cream, then cook the sauce for 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta and basil. Taste the pasta and adjust seasoning if needed. Serve immediately.
More spiked recipes in the book: Gourmet’s Guide to Cooking with Liquors and Spirits.
Tagged as: Spaghetti Pasta Vodka Liquor Alcohol Spiked Food Italian
Posted on April 26, 2012 at 7:29PM with 62 notes
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