It’s not a secret that I’m a big carb fan. What can I say? There is nothing more comforting or rewarding than digging into a heaping bowl of pasta. And there are endless varieties, so boredom never becomes a factor. Well, at least not for me!
I’m not much of a drinker (with the exception of my diet coke addiction), but I’ve always been intrigued by spaghetti with vodka sauce. I’ve seen countless recipes and considered many times ordering it at a restaurant, but the vodka scared me. It seemed a little hardcore.
Well, I finally put on my big girl pants and decided to be hardcore.
A hardcore pasta eater that is.
I scoured many food blogs seeking the perfect recipe. Most I discarded because they contained too much cream. I have no problem with a little cream (pasta should be decadent!) but some bordered on the ridiculous.
Thankfully, I found Xiaolu at 6 Bittersweets who lightened up the sauce without sacrificing any flavor. It’s still an indulgent treat, but you can feel slightly less guilty consuming this version. Unless you’re me. And ate enough to satisfy two people—make that two teenage quarterbacks—then maybe you should consider getting professional help.
Or just call yourself hardcore, like me. 😀
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Spaghetti with Tomato Vodka Sauce
Recipe from 6 Bittersweets
- 1/2 pound spaghetti
- 1 Tbsp olive oil
- 1/2 cup finely chopped onion
- 1 tsp salt, divided
- 1/4 tsp crushed red pepper
- 2 garlic cloves, minced
- 1/2 cup vodka
- 1/4 cup vegetable or chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup whipping cream
- 3 Tbsp thinly sliced fresh basil
- Shaved or grated parmesan cheese, to garnish
- Additional fresh basil leaves (optional)
- Cook the pasta according to the package directions. Drain and keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan and saute 4 minutes or until tender.
- Add 1/4 teaspoon salt, pepper, and garlic and cook for another minute.
- Carefully add vodka and bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by half.
- Stir in 1/2 teaspoon salt, broth, and tomatoes and bring to a boil. Reduce heat, and simmer 8 minutes. Remove from heat and let cool slightly.
- Blend sauce until smooth with an immersion blender or regular blender.
- Return tomato sauce to pan. Stir in cream, then cook the sauce for 2 minutes over medium heat, stirring constantly.
- Stir in cooked pasta, 1/4 teaspoon salt, and basil. Serve immediately.
- If using a conventional blender, you may need to puree in two batches. Be sure to remove the center piece to the lid to allow steam to escape. Cover with a kitchen towel when blending to avoid splatters.