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    Home » Our latest posts » Meat Substitutes

    Easy Summer Supper: Pasta alla Vodka with Fresh Tomatoes

    July 22, 2013 Filed Under: Meat Substitutes

    Jump to Recipe Print Recipe
    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. 

    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.

    pasta in a skillet with text overlay "Pasta alla Vodka with fresh tomatoes"

    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).

    Pasta alla Vodka with Fresh Tomatoes

    pasta in a skillet with text overlay "Pasta alla Vodka with fresh tomatoes"
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    Ingredients
     

    • 1 tablespoon vegetable or olive oil
    • 1 small Small onion (chopped (about ½ cup))
    • 1 large Large clove garlic (crushed)
    • 3 large Large tomatoes (blanched, peeled and coarsely chopped - about 3 cups)
    • ¼ teaspoon crushed red pepper flakes (adjust to taste)
    • ¼ teaspoon dried basil leaves (or 1 teaspoon chopped fresh basil)
    • ½ cup heavy cream
    • ¼ cup fresh parsley (chopped)
    • ¼ cup parmesan cheese (grated)
    • 3 tablespoons vodka (optional)
    • 1 pound pasta (cooked according to package directions)

    Instructions
     

    • 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.
    ~Audrey

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