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Pasta with vodka sauce is an American invention that combines tomato sauce with a splash of vodka and cream. The addition of fire-roasted tomatoes adds a subtle smoky flavor.
Ingredients
1 tablespoon extra-virgin olive oil
1 cup diced onion (about 4 ounces)
3/4 cup diced carrots
1/3 cup vodka
1 (14-ounce) can diced fire-roasted tomatoes, undrained
1 (14-ounce) can diced tomatoes with roasted garlic, undrained
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup heavy cream
6 cups hot cooked penne (about 12 ounces)
Instructions
1 cup diced onion (about 4 ounces)
3/4 cup diced carrots
1/3 cup vodka
1 (14-ounce) can diced fire-roasted tomatoes, undrained
1 (14-ounce) can diced tomatoes with roasted garlic, undrained
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup heavy cream
6 cups hot cooked penne (about 12 ounces)
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; cook, stirring occasionally, until onion is softened, about 4 minutes. Add vodka and next 7 ingredients (vodka through pepper); bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Add cream; stir. Serve over hot penne. Serves 6.
By Jean Kressy, a food writer in Ashburnham, Mass.
Winter Pantry, Feb. 2006, Cheap Eats, Jan. 2009.
Nutritional Information
By Jean Kressy, a food writer in Ashburnham, Mass.
Winter Pantry, Feb. 2006, Cheap Eats, Jan. 2009.
Per serving: 439 calories, 10g fat, 10g prot., 63g carbs, 4.5g fiber, 877mg sodium.
