Dec 302013
 

PastaAllaVodka_Featured

Cooking with alcohol gives an extra kick to the dishes. Be it Grilled Chicken marinated with wine or Almond Biscotti baked with little liquor. As you add alcohol to the food you are cooking, it evaporates with heat and only thing left behind is the lingering flavour. The alcohol in the food doesn’t make you tipsy therefore its even safe for kids. Although its optional to use alcohol in most recipes but in this one I would say it is mandatory. The pasta wouldn’t be the same without vodka and you have to trust me on that.

Directions
1. In a large deep pan heat some water. The water should be at least 3 inches above pasta. When the water boils add pasta and 1 tbsp salt to it. Cook the pasta al dente.  Drain and reserve the water from pasta for later use .


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2.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.


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3. Pour in vodka. Stir and cook for three minutes. Do not worry you wont go tipsy 😛

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4. Add in pasta sauce and stir. As a matter of fact my kitchen is always stocked with Pasta Sauce. It saves me a number of times when you have to cook something quickly.

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5. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

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4.If you feel the sauce is too thick you can add water reserved from boiling pasta. Add cooked pasta to the sauce, tossing to combine. Stir in Parmesan cheese.


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5. Put pasta into large serving bowl. Garnish with more Parmesan cheese and enjoy!

Pasta-Alla-Vodk_Featured2

Pasta Alla Vodka
Serves 6
The tomato vodka based pasta sauce tossed with parmesan Cheese
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 300 g Pasta of any shape
  2. 1 Tablespoons Olive Oil
  3. 1 Tablespoons Butter
  4. 1 whole Medium Onion, Chopped Finely
  5. 2 cloves (to 3 Cloves) Garlic, Chopped
  6. ½ cups (to 1 Cup) Vodka
  7. ½ can Pasta Sauce I used with Mushrooms
  8. ½ cup Heavy Cream
  9. 1 pinch Red Pepper Flakes
  10. Salt, To Taste
  11. Ground Black Pepper, To Taste
  12. ½ cup Grated Parmesan Cheese
Instructions
  1. In a large deep pan heat some water. The water should be at least 3 inches above pasta. When the water boils add pasta and 1 tbsp salt to it. Cook the pasta al dente, which means pasta has been cooked so as to be firm but not hard.
  2. 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 pasta sauce and stir.
  3. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
  4. 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.
  5. Put pasta into large serving bowl. Garnish with more Parmesan cheese.
Adapted from Ree Drummond
Adapted from Ree Drummond
The Secret Ingredient http://www.thesecretingredient.in/

 

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Comments

  1. Deepak Sharma says:

    Never thought about this combo! looks good

  2. Oh you must try this…its delicious! Trust me you wont get tipsy 😛