Vodka Pasta
 
Prep time
Cook time
Total time
 
Although this dish doesn't have one of my meat analogues, I have never served it to a carnivore who didn't adore it. I've made dozens of different versions over the years, but this one has become my tried and true favorite.
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 10-12
Ingredients
  • ⅓ cup organic extra virgin olive oil
  • 8 fresh garlic cloves, pressed
  • ½-1 teaspoon crushed red peppers
  • Freshly ground sea salt
  • 28-ounce can Organic Muir Glen Diced Fire Roasted Tomatoes
  • 28-ounce can Organic Muir Glen Crushed Tomatoes with Basil
  • 2 lbs. organic torchiette (Earth Fare is my favorite brand)
  • ¼ cup vodka
  • 2 cups organic heavy cream (Organic Valley is what we use)
  • ¼ cup minced fresh organic Italian parsley (ideally, from your garden)
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano (optional)
Instructions
  1. Heat the olive oil in a large skillet, and sauté the garlic and crushed peppers over low heat, with just a pinch of salt. Make sure the garlic doesn’t brown.
  2. Add the two cans of tomatoes, and simmer for about 15 minutes until the sauce starts to thicken.
  3. Meanwhile, fill a large pasta pot with water and bring to a roiling boil. (I used the large pot I use for canning since I was cooking two pounds of pasta.) Add 2-3 tablespoons of salt, and then add the torchiette, stirring well to keep it from sticking. Cook until al dente, reserve one cup of pasta water, and then drain.
  4. Pour the pasta back in the still-hot pasta pot, and add the tomato sauce. Toss well, add the vodka, and toss again. Pour the cream into the skillet that contained the tomato sauce, and scrap in every bit that may remain. Pour the cream into the pasta pot, and toss again. Make sure everything is thoroughly mixed, and then cover. Turn the heat back on under the pasta pot, but make sure it is very low. Let it rest for a minute or two to absorb the sauce. Uncover the pot, and add a little bit of pasta water if it seems too thick.
  5. Add the parsley and freshly ground black pepper. Toss again and serve.
  6. This dish is traditionally served without cheese, but if your family insists, offer some freshly grated Parmigiano-Reggiano on the side.
Notes
© 2015 Nancy Olah (All Rights Reserved)
Recipe by Fool a Carnivore at https://foolacarnivore.com/celebrating-my-moms-90th-birthday-with-vodka-pasta/