In any case, Alan and I (the cellist in Nicholas' quartet) had been talking about getting together and making pasta and vodka sauce for a number of months. It finally came the time. I just had to try this!
I looked up a couple of recipes and made a HUGE pot of this for over ten people! I'm posting a recipe that still makes a decent amount, but not nearly as much (basically a half recipe).
If you've never tried this, you might want to give it a try! :) Is it time to try something new?
Vodka Sauce
1/2 cup olive oil1 medium-large onion
3 - 4 cloves garlic (crushed or minced)
32 oz crushed tomatoes
8 oz tomato paste
6 - 8 large fresh basil leaves
1/2 - 1 tsp red pepper flakes (less if you don't like at much heat)
salt and pepper to taste
3/4 cup vodka
3/4 cup heavy cream
1/2 cup grated Parmesan
In a large skillet or saucepan, turn on to medium heat and add olive oil. Once oil has heated, add in the garlic and red pepper flakes and saute for about 30 seconds, then add onions, seasoning with salt and pepper, stirring occasionally. Cook onions until they are tender and translucent, about 8-10 minutes. Once cooked down, add in the tomato paste and stir into onions, then adding the crushed tomatoes and fresh basil. Cook sauce for another 5-10 minutes, continuing to stir every few minutes.
In a large blender or food processor, puree the sauce until it is nice and smooth. Careful blending a hot liquid...!
Return the red sauce to the saucepan or skillet and turn down to medium-low heat, stirring occasionally. Add the vodka to the sauce and allow to cook out for about 30 minutes.
In a large pot, bring water to a boil and prepare noodles as directed.
Turn heat down to simmer, add in heavy cream and grated Parmesan, stirring until well combined. Taste now to see if more salt or pepper is needed and add as necessary. Allow to simmer until serving. Dish over fettuchine, penne, or whatever noodle you desire!
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