i've posted this recipe before, here.
however, i've revised it and made it better as far as we are concerned...PLUS i have pictures this time around :-)
lora's vodka pasta
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
1 onion, chopped
1 1/2 pound hot (spicy) italian sausage (this is quite important!)
1 cup vodka*
1/4 cup chicken stock*
2 28 oz cans fire-roasted italian tomatoes (i use one can of crushed and one can of diced)
seasonings (salt and pepper, italian seasoning, etc) to taste
1/2 - 1 cup heavy cream
1 pound pasta (i prefer a small penne for this recipe)
(*this is the ratio: if you want a thicker sauce go with 3/4 cup vodka to 1/8 cup chicken stock)
heat a stockpot or large saucepan over moderate heat. add olive oil, butter, onions and spices. gently saute 3-5 minutes and add garlic
saute another 3 minutes and add sausage to brown.
add vodka, and reduce for 2-3 minutes.
follow with chicken stock and tomatoes and any additional spices you may want to add. bring sauce to a bubble, and then simmer for about 20 minutes. i always use this time to prepare the pasta.
after the pasta is cooked, add the cream. stir into the sauce and return to a slight bubble, then serve.
and enjoy!
unfortunately our week kinda went...crazy. i'm updating to what we are ACTUALLY having :-)
sunday
lunch out with friends
dinner: bbq chicken cheddar pitas (recipe coming soon: these were GOOD!)
monday
dinner: on our own, i'm working late. i'm having tortellini minestrone leftovers
tuesday
dinner: at the hockey game. brats anyone?
wednesday
since we both worked past 8, we met for dinner at ChickFila
thursday
italian shells hamburger helper and salad
friday
pizza, salad and brownies for dessert
saturday
breakfast: blueberry crumb breakfast cake
lunch: chili cheese dogs
dinner: french onion soup (new recipe)
I'm a big girl. I admit when I'm wrong.
And wrong I was, about vodka pasta.
In the past, I've opened up a jar of Bertolli vodka sauce, thrown in some sausage and onion, and poured it over pasta. Now, while there's nothing inherently wrong with Bertolli...it doesn't even come close to comparing to this.
I adapted a Rachael Ray recipe (called "you won't be single for long vodka sauce) and made it my own :0)
Without further ado...
Lora's Vodka Sauce
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 onion, chopped (or more if you prefer it)
approximately a pound of Italian sausage
1 cup vodka *
1/2 cup chicken stock *
1 can tomatoes (I currently use fire roasted italian)
salt and pepper, Italian seasoning, etc to taste
1/2 cup heavy cream
Heat a large skillet over moderate heat. Add oil, butter, garlic, and onions. Gently saute for 3 to 5 minutes. Add sausage and brown. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt, pepper and other seasonings. Simmer the sauce while cooking pasta (I use penne). Right before time to drain the pasta, stir cream into sauce. When sauce returns to a bubble, remove it from heat.
*play around with these based on how liquid-y you want your sauce. But that is the ratio. I sometimes use 3/4 cup vodka to 1/4 cup chicken broth for a thicker sauce.
1 tablespoon extra-virgin olive oil
