No, you can’t get drunk from eating it as the alcohol cooks off.. Unless of course your doing home made lemon drop shots while cooking... But that’s another story~~~
Loaded with flavors (tomatoes, mushrooms, (optional) spices, and don’t forget vodka!), it’s very creamy, with just the right amount of “kick” (spiciness), topped with freshly grated Parmesan cheese! The creamy vodka and tomato pasta sauce will please everyone! At peast I have yet to have anyone complain and given the recipe to many...
In a large skillet, saute onion and garlic in olive oil on medium heat, until onion softens. Add tomatoes, vodka, crushed red pepper, basil, oregano – break tomatoes if necessary. Bring the mixture to boil. Reduce to simmer and simmer, covered, occasionally stirring, for about 20 minutes or until sauce thickens. During the last 10 minutes, add mushrooms, and continue to simmer. (Mushrooms optional, but I do like them)
At the end of 20 minutes of simmering, mushrooms should be cooked through, and sauce will thicken:
While on low heat, add heavy cream and half & half to the sauce:
Stir everything to ensure even consistency. Add 3/4 teaspoon of salt or more to season the sauce. At this point, your sauce will acquire a nice color just like that....
In the mean time, cook pasta according to package instructions – add cooked and rinsed pasta to the sauce. Reheat the sauce on low heat to heat everything
Servings: 4 servings
Calories: 560 kcal
1 tablespoon olive oil
1/2 onion , medium, diced
4 garlic cloves , minced
14 oz canned tomatoes
3/4 cup vodka (a shot for you while cooking, just add fresh lemon and rim your shot glass with a hint of sugar)
1/2 teaspoon crushed red pepper
1 teaspoon basil , if you have fresh basil - use more
1/2 teaspoon oregano
1 cup mushrooms , sliced
1/2 cup heavy cream
1/2 cup Half and Half
3/4 teaspoon salt
8 oz penne pasta (for gluten free version, use gluten-free brown-rice penne)
1/4 cup Parmesan cheese , freshly shredded
Bon appétit, should you try it...