04-17-2008, 03:40 PM
The creation of the Italian Vodka sauce is absolutely brilliant! The vodka serves not as an alcoholic addition but as an agent to "bring the tomatoes alive" with flavor.
The alcohol burns off during cooking.
Twitchy's Vodka Cream Sauce
Ingredients:
1/4 lb butter (1 stick)
1/2 tsp red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes or tomato puree (28 oz cans)
3/4 cup Parmesan cheese - grated
1/2 cup Romano cheese - grated
1 cup heavy cream
Pasta, prepared al dente
Melt the butter over high heat until bubbly.
Add the red pepper flakes.
RAPIDLY add the vodka. Simmer for 2 minutes to burn off the alcohol.
Slowly add the tomatoes with the two cheeses and stir as you add the tomatoes until it's all blended nicely. Simmer for three minutes then add 1 cup of heavy cream and simmer slowly for one more minute as it thickens some.
Pour over your favorite 'tube shaped' pasta and enjoy!
Note: I like to add fresh or frozen peas to my pasta, but you can use any fresh green vegetable if you like!
Sometimes you may need to add more cream if you like your sauce a little thicker.