Today I lit up VODKA for the first time. I made a new recipe that required me to light it ON FIRE. What an adventure! And nobody was home at the time to witness my
The recipe for a vodka pasta sauce was given to me by my gym friend Joan, and I decided to make it tonight for company. They were out visiting friends while I had my culinary adventure. Here is the recipe:
Bring 1/2 cup of vodka to a boil in a dutch oven pot.
As soon as it boils remove from heat and light it on fire.
Once the fire goes out put back on heat and add the following:
8 oz. heavy cream
1 stick of butter
1 cup chicken broth
16 oz. of marinara sauce
2 cloves of garlic cut in half
crushed red pepper to taste
1 cup freshly grated parmesan cheese
Cook the sauce on low for 1 hour, stirring a few times.
Mix a few tablespoons of corn starch with water and add.
Cook for another 1/2 hour and sauce should thicken.
Serve with 1 lb. cooked pasta.
There is only one
Additionally, I did not use any crushed red pepper, simply because I thought I had some in my spice cabinet, and once I was into cooking mode, I realized I had none. Oops.
Other than that, the recipe came together nicely. This recipe is enjoyable to make if for no other reason than the good smells that were filling the kitchen.
I served the vodka sauce over pasta, and accompanied it with grilled asparagus and italian bread. In the end, it was a delicious meal and everybody raved about it and said it was some of the best pasta sauce they had ever eaten.
Thank you Joan! It's a keeper!