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Express Recipes: How to make Vodka Cream Pasta Sauce

One evening while having coffee with my neighbour, I said “I need some new inspiration for pasta sauce”. She asked me if I had basil? I said yes. Then she asked me if I had vodka. “Vodka?” I asked her, surprised. The only alcohol I had seen being used in pasta sauce till then was […]

Written by Ashima Goyal Siraj | Angola |
Updated: April 24, 2015 11:09:10 am
pasta-main Vodka Cream Pasta Sauce recipe (Source: Ashima Goyal Siraj)

One evening while having coffee with my neighbour, I said “I need some new inspiration for pasta sauce”. She asked me if I had basil? I said yes. Then she asked me if I had vodka.

“Vodka?” I asked her, surprised. The only alcohol I had seen being used in pasta sauce till then was wine, but well vodka sounded interesting and yes I did have. Last thing she asked for was cream. And thankfully, I had that too in my kitchen.

Vodka, cream and basil and you are all set for a perfect Friday night dinner with your husband. And I must say she shared the recipe of the perfect vodka cream pasta sauce. It’s a gourmet dish that’s ready in under 30 minutes.

How about surprising your spouse today?

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Note: This recipe is for over 18 years and older only.

Vodka-cream pasta sauce
Preparation: 10 mins| Cooking 30 mins| Serves 2 (with some leftovers!)

Ingredients
2 tbsp olive oil
1 onion, sliced
4 cloves of garlic, minced
1 cup vegetable stock (can replace with chicken stock)
1 cup vodka
8 big tomatoes (~750 gms), blanched and pureed
1/2 cup cream
Salt and black pepper to taste
1 cup fresh basil leaves, torn
300 gms pasta (chifferi or penne)

Garlic bread to serve on side

Method
* Heat a broad based non-stick pan on moderate heat. Add oil.

* Once the oil is hot, add garlic and sauté for a minute. Add the sliced onion and sauté for 4-5 minutes until the onions are soft.

* Add vodka and simmer the sauce for about 10 minutes until the vodka reduces to half.

* Add the tomato puree, mix well.

* Add the stock. Stirring occasionally, bring the sauce to a bubble.

* Reduce the heat and let the sauce simmer for about 5 minutes until it becomes a little thick (or the consistency that you like your pasta sauce to have)

* On the other burner, put the pasta to cook to al dente.

* Check the seasoning of the sauce and add salt and pepper as required.

* Stir in the cream and bring the sauce to a bubble again. Remove from heat.

* Drain the pasta. Toss together the pasta with the sauce and half of basil leaves.

* Serve hot with fresh basil leaves and garlic bread.

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.in/

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