I have to admit that I am a bit of a food snob when it comes to my own household and I do not like to purchase store bought pasta or pasta sauce. After a life of trauma and struggling to survive I am now fortunate enough to have the time, love of fresh food and years of experimentation on my hands so that I am able to share with you a few of my pasta sauce recipes that are fanfreakintastic. They can be combined but are also very tasty on their own… I’m talkin’ bout Vodka Pasta Sauce today folks, which is NOT just for pasta by any stretch of the imagination as the possibilities are endless.
A couple of days ago I was craving fresh lasagne and plain ol’ tomato sauce doesn’t cut it for me so I knew exactly what I had to do to tame the hungry beasts appetite. I have a couple of recipes that I like for lasagne but I wanted one that would bite me back so I knew that a batch of vodka sauce was in order for this particular entrée. I had no vodka in the house and you can’t have one without the other, so I plugged in my earphones and went for a walk to the local liquor mart to purchase a Mickey of vodka (375 mLs for those of you that are Non-Canadian) and the pretty young lady behind the counter asked me if I “wanted any ice or pop (soda) to go with my hootch?” (She didn’t actually say “hootch” but it sounds better, don’t it?) I replied with “No thank you, I’m not drinking it; I’m eating it in Pasta Sauce”. This reply must have piqued her culinary interest because she inquired further about said sauce…and me being me, began explaining it to her, just as she became busy and had to end our conversation. I handed her one of my business cards instead and invited her to check out my blog on Tuesday ( which is today)and any other day and told her that I would post the recipe for her, hence the shout out and the recipe.
Be warned though that the tomato based portion is not for the faint of heat (see what I did there? Punny!)…It’s SPICY and although the cream at the end cools the back bite down a little bit, it will have your lips pleasantly tingling at the end of your meal. The good thing is that you can add as much or as little chili flake as you like to adjust it to your preferred heat level. And as for pesto, don’t get me started on that stuff…I could eat that ish on everything…well almost everything. I love mixing it with different creamy pasta sauces or just by itself or with grilled chicken or shrimp…divine darling…divine, I’m drooling over here. Ok, Ready, Here we Go! (In my best cheer voice.)
Have a blessed day and remember, Food is your friend and eating it in moderation is not bad for you…if you deprive your body it will crave it and you will over eat …chew on that, nom nom nom ...Bon appetite
1 cup vodka
1 tsp red chili flakes
Combine these in a measuring cup and set aside for at least 1 hour to infuse the vodka and pepper flavor. (Add an extra oz or 2 if you like a REALLY spicy Caesar *wink* no Tabasco sauce necessary)
2 tbsp basil pesto (recipe to follow)
1 - 796 ml can of tomatoes either whole or diced with juice (I buy them whole and squish them with my hands because I’m weird like that.)
1 - 156 ml can tomato paste
½ cup water
1 cup liquid whipping cream 33% M.F.
In a medium sauce pan add the peppered vodka and the rest of the ingredients EXCEPT the whipping cream. Simmer this tomato combination for 15 minutes stirring occasionally. Add the liquid whipping cream and stir and simmer for an additional 2 minutes.
Add this to any pasta, rice, cous cous or quinoa and add either a ground meat or poultry and some vegetables to make it heartier…and on to pesto which you will need to make previous so that you can add it to your tomato base.
2 cups of fresh basil leaves
2 clove garlic
¼ cup pine nuts
¼ cup grated parmesan cheese
½ cup olive oil
A generous pinch of Salt and Pepper
Pulse this together in a small food processor and transfer into either a plastic bowl or a freezer bag to be used right away or stored in the freezer for up to 3 months.
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