Pasta alla vodka! A pasta dish I've never tried making at home, but have had at many different restaurants. There's just something so irresistible about that slightly sweet and creamy, pinkish orange pasta sauce. I'm a huge fan of foods that don't make you choose between one or the other - I love the combinations that really complement each other. In this case, the beautiful union of tomato and cream sauce.
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 whole onion, chopped
- 2-3 cloves of garlic, minced
- Optional: pancetta or bacon
- 1 ¼ cup of vodka
- one 32 oz. jar of your favorite marinara sauce (I used Rao's Homemade)
- 1 ¼ cup of heavy cream
- 1 cup of freshly grated parmesan
- salt & pepper to taste
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Once all the cream is stirred in, allow the sauce to come to a simmer. Salt and pepper to taste. Now let it simmer partially covered for about 20 minutes. Meanwhile, prepare your pasta.
Cook your favorite pasta in salted water to al dente and drain.
Using tongs, toss the sauce with the pasta.
Garnish with fresh basil and devour.
- In a large pot over medium heat, melt butter and olive oil.
- Add chopped onions and minced garlic to pot, and sautee until soft.
(I happened to have some leftover pancetta I wanted to get rid of, so I tossed it in with the onions and garlic)
- Once the onions begin to look translucent, pour in vodka. Allow it to simmer until reduced by a little more than half.
- Add marinara sauce to pot and let it come to a simmer.
- Add your heavy cream to the sauce and stir. Stir in parmesan cheese.
- Allow your sauce to simmer, partially covered for 20-25 minutes. The longer you let it cook, the more flavorful it will be so try to be patient :) While you wait for your sauce, cook your favorite pasta in salted water and drain.
- In a large bowl, ladle a couple scoops of the vodka sauce into the bottom. Add your drained pasta on top and toss with tongs.
- Garnish with some fresh basil and more parmesan cheese. Bon appétit!