Goodness gracious me. I’m in love. With a sauce. That just happens to have an awful lot of vodka and heavy whipping cream in it.
Scandalous, I know.
Get over it. It’s that good.
I made this for my sweet {non-meat-eating} sister last week when she came over to hang out with me {and ended up helping me dig up ‘taters}. I served it over mini raviolis from Trader Joes, which were yum, but we’ll definitely be doing Farfalle or Penne pasta next time.
You should know…you just can’t scrimp on this. Cannot. So don’t even try cutting back the fat by substituting milk, half and half or anything less, well…sinful…than heavy whipping cream. Just suck it up and go all out!
It’ll be worth it. And you’ll thank me later.
And if you need any more convincing…it’s ridiculously easy to throw together at 6:00pm {assuming you have vodka in your house. We’re still working our way through the bottle my mom-in-law gave us 7 years ago}.
{Rock Your World} Vodka-Cream Sauce
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3 tablespoons of extra-virgin olive oil
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3 cloves of garlic, minced
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1 can {28 ounces} of crushed tomatoes
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a handful {about 20 leaves} of fresh basil, roughly cut or torn
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1/2 cup of vodka
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Salt to taste {don’t be bashful, you’ll need a heavy pinch}
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1/4 cup of heavy whipping cream
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1 pound of pasta {fettucine/linguine/penne/farfalle all work well!}
Directions:
- Heat olive oil in a deep saucepan over medium heat, sauté garlic for 2-3 minutes.
- Add tomatoes and heat through.
- Stir in basil leaves. While basil wilts, stir in vodka and bring to a boil. Salt to taste.
- Stir and reduce to low. Simmer while you cook your pasta.
- Add the cream to your sauce, and stir until it blushes a shade or two lighter.
- Toss with hot pasta, and serve with bread and a green salad.
- Voila!
I’ll wait patiently for your thanks.
Or your first-born, depending on how much vodka you use.
Scratch that. Just enjoy!
Recipe: Rachael Ray, 30-Minute Meals
