Monday, July 14, 2014

Vodka Cream Sauce

Sauce. I can never get enough. Any meal that comes with sauce I usually order extra. When I make new recipes that have a sauce, I generally double the sauce the first time I ever cook it. Salad dressing, gravy, dipping sauce, pasta sauce..I want more. I don't really care how much is already there, I still probably need a little more. This is one of my easiest sauces. It's a crowd pleaser, doesn't take too long, and you don't have to worry if you didn't plan ahead, nothing to lay out or thaw. No odd ingredients to find.

Butter or olive oil 
I onion, diced
4 cloves of garlic, diced 
1 cup of vodka
28 oz can crushed tomatoes
1 cup chicken stock
3/4 cup heavy cream 
2 tbsp dried parsley 
2 tbsp dried basil
Salt and pepper 
I've substituted everything you can think of for heavy cream out of desperation to make this sauce and not go to the store. Cream cheese, canned milk, regular milk, sour cream..combinations of's never been bad.
In a large non stick skillet or sauce pan, melt butter on medium high heat. Add onions and cook until they are tender and translucent. Then add garlic. Make sure you have plenty of oil or butter still before you out the garlic in, stirring often it often to keep it from burning.
Believe me when I tell you that if you burn garlic, your dish can not be saved. No matter what you're making. You have to throw it all away and wash the skillet. Don't think you can still use that skillet. The taste of burnt garlic permeates everything. It's like the glitter of flavors. Won't go away ever. 

After the garlic has cooked for 2-3 minutes, add in the vodka and turn your heat up a little, letting the vodka simmer until it has reduced down a little. This will probably take about 5 minutes. Next add tomatoes, stock, salt and pepper, and herbs. Let those simmer on low for anywhere from 5-30 minutes, depending on when you want to eat. About 5 minutes before you want to eat, add the heavy cream and stir until your sauce turns a nice pink color. Add in a handful of Parmesan cheese and stir until melted.

Serve over your favorite pasta. Have I told y'all how much long cut pasta annoys me? I mean there are a handful of things I use it for but in general I abhor it. It's hard to eat, it sticks together, it makes you slap your own self in the face with sauce. You can have your angel hair and fettuccine. Give me a penne, rigatoni, ziti- basically anything that is bite sized.

AAAAANYway, pasta rant over. I hope you make this for yourself and then tell yourself how talented you are, which I do every time I make it. What makes you feel like a rockstar in the kitchen?

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