Sunday, March 3, 2013

boozy pasta?

Pasta in Vodka Sauce.  Whatever you want to call it, it's so good.  
So here's my take, vegetarian-style:

1/2 box (~8 ounces) of medium pasta, I use the Pipette shape, but small shells will work too.
4 slices of veggie bacon, chopped
1/2 onion, chopped
2 cloves of garlic, minced
1/2 teaspoon each of Red Pepper Flakes, Onion Powder, Garlic Powder
1/4 teaspoon each of Salt, Pepper
1/3 cup vodka
1 1⁄2 cups marinara sauce
1⁄4 - 1/3 cup heavy whipping cream
Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente.

In a large skillet, heat 2 teaspoons of olive oil over medium-high heat.  Add the onion and garlic and saute for 2 minutes before adding the bacon.  Continue to saute for another 5 minutes, until the bacon is browned and the onions translucent.  Add the seasoning.

Add the vodka to the pan and cook until it reduces down, about 2 minutes.  Then add the marinara sauce and cook for another five minutes.  Reduce the heat to medium-low. Add the cream until it reaches the desired color, a medium pinky-peach.  

Toss in the drained pasta to coat, like so:

Top it with some Parmesan cheese and eat it up:

A delicious classic. Now veggie-friendly.


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