well……I thought this tasted OK. The sauce wasn’t as thick as I had hoped. Chris thought the addition of onions was “weird” and he didn’t care for the dish at all, he ate it, but won’t eat it again. I should’ve consulted my trusty Italian cookbooks – none of them called for onions, or tomato puree, or such large amounts of cream and vodka for the same amount of pasta. It was very easy to make. It was OK enough that I’ll eat the leftovers for lunch, but I won’t make this recipe again unfortunately, I should stick to my trusted Italian cookbooks.
Pasta alla Vodka from The Pioneer Woman
1 medium onion, chopped finely – I got a yellow onion
2 to 3 cloves of garlic, chopped
2 tablespoons olive oil
2 tablespoons butter
3/4 to 1 cup vodka
1 can tomato puree – could only find in a large can – 29 oz – maybe too much?
1 cup heavy cream
Pinch of red pepper flakes
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
1 pound pasta
1 cup grated Parmesan cheese
Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter.
When butter is melted, add in chopped onions and garlic. Stir and allow to cook for two minutes.
Pour in vodka. Stir and cook for three minutes.
Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat.
Stir in red pepper flakes, salt, pepper, and Parmesan cheese.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick.
Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it,
Stir in Parmesan cheese.
Pour mixture into large serving bowl.