Most Pasta alla Vodka recipes I have seen use canned tomato sauce to make this delightful spicy creamy tomato pasta sauce. But if you are a gardener, you may be facing an abundance of fresh tomatoes. If not, hit up a neighbor that may need to unload some or go to a farmers market. This recipe is quick and easy which makes it great for a summer week night. Toss in some leftover chicken or shrimp or tofu and make it a complete meal.
Nervous about adding vodka to something for the kids? Leave it out. All of my vodka got used to make Kahlua, so I made it without and it was still fabulous. And I used non-fat milk instead of cream because I am trying to slim down. Not as rich as the original, but adding a bit more basil and parsley makes up for it.
For those that don’t know how to blanch a tomato, watch this quick video (pretend the peaches are tomatoes).
In summer when you have an abundance of fresh tomatoes, just chop them up to make this classic Pasta alla Vodka for a quick and easy meal.
- 1 tablespoon vegetable or olive oil
- 1 small Small onion chopped (about 1/2 cup)
- 1 large Large clove garlic crushed
- 3 large Large tomatoes blanched, peeled and coarsely chopped - about 3 cups
- 1/4 teaspoon crushed red pepper flakes adjust to taste
- 1/4 teaspoon dried basil leaves or 1 teaspoon chopped fresh basil
- 1/2 cup heavy cream
- 1/4 cup fresh parsley chopped
- 1/4 cup parmesan cheese grated
- 3 tablespoons vodka optional
- 1 pound pasta cooked according to package directions
- In 3 quart sauce pan heat oil over medium high heat. Add onion and garlic. Cook, stirring occasionally 3 to 5 minutes until onion is translucent. Add tomatoes, red pepper and basil; bring to a boil over high heat. Reduce heat to low, cover and simmer 5 minutes to blend flavors.
- Stir in heavy cream, parsley, 3 tablespoons grated cheese and vodka. Cook until heated through. Keep warm.
Place pasta on platter and top with sauce and remaining cheese.
Until next time, happy eating.