Yesterday I reviewed RR's recipe for Vodka Cream Sauce. With a few easy additions, it turned out to be a deliciously simple sauce that is perfect for any weeknight dinner. Below is her recipe along with my suggestions for making it the Absolut best. That pun's for you Rachael!
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SHOW ME HOW
You Won't Be Single for Long Vodka-Cream Sauce
- 3 tablespoons, extra- virgin olive oil (three times around the pan)
- 2 cloves garlic, minced (*4 garlic cloves)
- 1 can (28 ounces) crushed tomatoes
- 20 leaves fresh basil, roughly cut or torn
- 2/3 cup vodka (a few good glugs)
- 1 pound linguini or fettucini
- ¼ cup (twice around the pan) heavy cream or half-and-half (*1/3 cup)
- (*salt and black pepper to taste)
Heat olive oil and garlic in a deep saucepan over medium heat. When the garlic speaks, add tomatoes and heat through. Stir in basil leaves. When basil wilts, stir in vodka and bring to a boil. Give the pan a shake and reduce heat to low. Simmer pasta of choice until cooked al dente and drain. Add the cream to your sauce, then stir until sauce blushes a shade or two lighter. Toss with hot pasta and serve with bread, a green salad and a nice Chianti. She or he will be yours.