Who knew . . .

I have discovered a new Friday-friendly, kid-approved dish:  Pasta alla Vodka!


Pasta alla Vodka

from the Pioneer Woman, Ree Drummond 

•1 pound Pasta
•2 Tablespoons Olive Oil
•2 Tablespoons Butter
•1 whole Medium Onion, Chopped Finely
•2 cloves (to 3 Cloves) Garlic, Chopped
•¾ cups (to 1 Cup) Vodka
•1 can Tomato Puree [14 oz can of Hunt's tomato sauce] 
•1 cup Heavy Cream
•1 pinch Red Pepper Flakes
•¼ teaspoons (to 1/2 Teaspoon) Salt
•Freshly Ground Black Pepper, To Taste
•1 cup Grated Parmesan Cheese
Preparation Instructions
Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.


It worked pretty much as written.  I used some kind of sweet yellow onion, instead of the standard kind, and an extra clove of garlic. I found I didn't need to reserve the cooking water because I substituted Coffe Mate, which is not as thick.  Heresy, I know, but it tasted okay.  Think of all those calories saved! 

Daughter LOVED it!  She ate it for dinner and then demanded leftovers for lunch and dinner the next day. She did have a point about the onions, though; I'll have to try to dice them more finely next time.