Wednesday, May 1, 2013

Vodka Pasta Sauce

My husband and I went to small local restaurant for Valentines Day this year. We decided to be slightly adventurous in our meal choices. Well, I tried. I ordered their White Lasagna only to be informed that they were out so instead I went with the regular lasagna which was fine. My husband's choice was more successful, resulting in a new addition to our at-home menu. We both loved the flavors and thus the mission was to recreate it at home.
Since we're two months removed from our initial taste of the restaurant's version it's debatable if this even resembles it. However, we enjoy this, as do the kids so this is now our "house version" of Vodka Cream Pasta. It has a slight spicy kick to it at the end of the bite but just enough to let you know it's there, not so much your eyes are watering. It doesn't take much sauce to nicely coat the noodles so keep that in mind as you are dishing up.

Vodka Cream Pasta
 Print Recipe
Yields: ~6 servings
Adapted from: $5 Dinners and Spice Islands

1 T butter
1/2 onion, chopped
1 tsp garlic powder
14 oz can tomatoes
2 T tomato paste
1/4 cup vodka
1/2 cup heavy whipping cream
1/2 tsp salt
1/4 tsp pepper
1/4 tsp basil
1 chicken breast, cooked and chopped
1 lb spaghetti, cooked
   1.  Melt butter in a large skillet over medium heat. Add onion and garlic powder; cooked until softened.
   2.  Add tomatoes and tomato pasta; bring to a boil for 1-2 minutes.
   3.  Add vodka; cook for 2-3 minutes.
   4.  Add cream, salt, pepper and basil; cook until warm.
   5.  Serve over pasta and chicken. {Two large spoonfuls of sauce will cover a serving of pasta nicely.}

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