Ever since I realized I could put on a passably good Russian accent, I’ve always had a taste for vodka or “vuod-ka” (say it like a Romanian vampire).
It’s one of the smoothest drinks I know. Pure, like gasoline. Good with a variety of fruit, candy or coffee mixtures.
Plus it’s the only bottle that stayed with me all night that one time I spent the morning crying as I retched the previous day’s cheese-stuffed ravioli into the toilet. Good times.
Naturally, I was tickled pink when I saw a recipe for vodka cream pasta in an old Cooking Light magazine (of which many recipes shall be featured on this blog in the future).
Tried it for dinner today, and it was вкусный! Here’s the recipe:
1 500 g bag penne pasta
2 tbsp. olive oil
1 cup finely chopped onion
2 tsp. salt (more to taste)
crushed red pepper to taste
2 minced garlic cloves
1 cup vodka
1/2 cup fat-free, less-sodium chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup whipping cream
6 tbsp. fresh basil
1. Heat oil in a large nonstick skillet over medium high heat. Add onion to pan and saute for 4 minutes or until tender. Add 1/4 teaspoon of salt, pepper and garlic; saute for 1 minute.
3. Stir in remaining salt, broth and tomatoes. Bring to a boil. Reduce heat and let simmer for 8 minutes. It’s supposed to look soupy and chunky.
4. Place the tomato mixture in a blender. Process until smooth. I used a hand-blender for this bit. Return the mixture to the pan and stir in the cream. Cook for 2 minutes over medium heat, stirring constantly. Add the chili flakes, basil leaves, and some cheese for extra flavor. Remove from heat when the sauce is done.
5. Cook the penne according to the directions on the packet. Mix sauce and pasta, serve piping hot. About 10 to 12 servings.
Got rave reviews from the family. It was honestly less thick than the previous tomato cream sauces I made. All in all, it was superb.
Get drunk and full at the same time! Nazdorovie!