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Pasta Alla Vodka

by on August 17, 2009 in Main Courses, Pasta August 17, 2009 Main CoursesPasta
See post on Ree | The Pioneer Woman’s site!
4.60 Mitt(s) 10 Rating(s)10 votes, average: 4.60 out of 510 votes, average: 4.60 out of 510 votes, average: 4.60 out of 510 votes, average: 4.60 out of 510 votes, average: 4.60 out of 5

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Level: Easy

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Description

How can I adequately describe to you my love for this tomato-cream-based dish? I’m a raging tomato-cream-sauce fiend anyway, but this one … there’s just something about it. It’s mild, and each bite has a really clean finish, a perfect ending.

Ingredients

  • 1 pound Pasta
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped Finely
  • 2 cloves (to 3 Cloves) Garlic, Chopped
  • ¾ cups (to 1 Cup) Vodka
  • 1 can (About 14 Oz.) Tomato Puree
  • 1 cup Heavy Cream
  • 1 pinch Red Pepper Flakes
  • ¼ teaspoons (to 1/2 Teaspoon) Salt
  • Freshly Ground Black Pepper, To Taste
  • 1 cup Grated Parmesan Cheese

Preparation

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 onion 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 and pepper.

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. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.

9 Comments

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calvesandcupcakes on 7.27.2011

Is there anything you can substitue for Vodka? I live in a place where it isn’t lawful to sell and its a pretty good drive to a place where it can be sold.

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bonita85 on 9.26.2010

I took it to dinner party as a side and everyone loved it. This will be a go to pasta dish that I’ll make over and over

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mrslindsaymiller on 5.30.2010

Very good.
I used 1 14.5 ounce can of diced tomatoes that I pureed in my food processor.
I also added some shrimp and mushrooms!
My husband and I both loved this recipe.

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kauai17 on 4.7.2010

You weren’t kidding when you said to just eat it out of the serving bowl. That sauce – oh my yum – that sauce is fantastic! It leaves such a great aftertaste in your mouth. This was another crazy easy dish to put together, but would seriously impress company if you had them over for dinner.

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Elizabeth's Dutch Oven on 3.15.2010

I made this tonight… delicious! I agree with a Patti, I didn’t know what size can to use, so I just added what I thought seemed right. Thanks!

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lovemesomebuggy on 1.23.2011

This recipe will go into my pasta rotation! It was PERFECT. I followed the recipe exactly, except I added some grilled chicken so my husband would actually eat it :)

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amymyarbrough on 1.12.2011

Made this last night and was very happy with how it turned out. Missed a meat aspect to this dish, thinking about using ground turkey or grilled porkchops next time. Once the dish sat for about 20 minutes, it was to die for!

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vieve on 12.10.2010

Fabulous recipe! It is so balanced and is a beautiful blend of rich, bright flavor! The vodka cooks enough not to overpower it! I’ll be making this again and again…maybe I’ll sear some shrimp next time and pile that on top…seems like a good combination to me. Excellent as is.

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meeshiesmom on 12.2.2010

We liked this recipe BUT I needed to make some adjustments. First, you need to cook the vodka and tomato sauce for a lot longer than three minutes. It needs to reduce some to allow the alcohol to cook out as well as make the sauce thicker. Second, I added about 3 T of pesto to the tomato sauce so it wouldn’t be so bland. Lastly, adding water from the boiled pasta wont thin out your sauce, it will make it thicker.

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Melanie C. on 11.1.2010

YUMMMMM

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