Pasta with vodka sauce is quite common in America and almost is a traditional thing among students, but if you say to a European friend: “Tonight I’ll make you pasta with vodka sauce!” He or her will probably make a funny face. That’s what happened with my friends.
Enough blabla, let’s make the 1st “officially tested by Spiritasty” recipe: Pasta with creamy vodka-tomato sauce.
- a spoon of butter and one of olive oil
- 1 onion
- 1 garlic clove
- ½ litre of tomato sauce
- 20 cl of cream
- 10 cl of vodka
- chili pepper (facoltativo)
- salt and pepper
- 500 g of pasta
In a large skillet, heat butter with a bit of olive oil over moderate heat.
Add the onion and stir until it becomes translucent. Then add the garlic clove and cook for one more minute.
Pour the tomato sauce, the vodka and let it cook for a good 15 minutes, so in the meantime you can cook your pasta (al dente of course!).
After 15 minutes, add the cream, salt and pepper as you like and reduce the heat to low.
When the pasta is al dente, drain it and add it to the vodka sauce, toss for one minute and serve immediately with grated parmesan cheese.
Add some chili when cooking the tomato sauce for a spicy version.
Add some italian sausages when cooking the onion for a non-vegetarian version.