Pasta Vodka

Pasta Vodka is not something I grew up with, I feel like I'd never even heard of it before I was in college at some Italian chain restaurant. Regardless, I liked it and have worked to perfect my own recipe over time. As with any recipe that calls for spirits, beer or wine, I don't use the most expensive top shelf product available, but I do follow the rule of "if it's not decent enough for me to drink, it's not good enough to cook with". Absolut Vodka is my choice for this recipe.

I prefer to use my own marinara sauce to prepare this, but you can start with a 28 ounce can of chopped or crushed tomatoes -- depending on your texture preference.

THE RECIPE

Tracy Scheckel

1 lb cooked pasta (rigatoni, farfalle, or other bite sized variety)

2c marinara sauce

or in a large skillet simmer one 28oz can of crushed or diced tomatoes with onion, garlic, olive oil, basil and oregano for 10 minutes

1/2 c vodka

1 c cream or half & half

salt / pepper to taste

1 c grated Parmesan

Optional additions:peas, spinach. bacon bits, sun-dried tomato slivers, roasted garlic

Cook your pasta of choice al dente (see below about optional ingredients)

In a large skillet heat the marinara to a low simmer.

Add the vodka and let simmer on low for a few minutes.

Add the cream and gently heat to thicken a bit, try to avoid boiling the sauce at this point.

Season with salt and pepper to your taste.

Keep the burner on as low as it goes and add the drained pasta and any optional ingredients and stir gently.

It's a good idea to reserve some of the pasta cooking water in case the sauce needs thinning.

Stir1/2 of the grated cheese until the sauce begins to thicken.

Sprinkle remaining cheese on top and serve immediately.

If adding optional ingredients:

Drain pasta over peas, spinach to warm / thaw them

Cooked bacon crumbles and hydrated sun-dried tomato slivers and or roasted garlic can be stirred into the sauce at the last minute.

If you're a fan of vodka sauce for other applications like pouring over chicken cutlets, follow the prep instructions but don't add the pasta and combine all the cheese into the simmer and then pour the sauce over whatever you like.

I try to avoid cooking all of the alcohol (flavor) out of the vodka and the instructions reflect that. You can certainly bring it to a full boil to ensure the alcohol is gone.Traditionally, this recipe is done with rigatoni or penne. I like it with cheese tortellini, peas, and bacon bits.

Note that the photos included here were taken while not in my own kitchen and with VERY limited everything. More to come on that adventure next week.