The first time I tasted vodka cream sauce was off my husband's plate at The Pasta Tree. It was savory, creamy and delicious.
When I finished making the fresh tomato sauce from our little garden on the side of our house, I decided to make a vodka cream sauce.
Again, this isn't the traditional vodka cream sauce, but it's just as savory and, perhaps, even more delicious!
Serves 2-4 people
Ingredients:
1 TBSP olive oil
1/2 lb hot Italian sausage
1/2 lb ground beef
2 cloves garlic, minced
1 TBSP tomato paste
1 shallot, minced
1/2 c vodka
2 cups tomato sauce
6 large leaves of fresh basil, chopped
2 sprigs of fresh oregano, chopped, or 1 tsp dried oregano
2 TBSPs finely chopped fresh Italian parsley
1/2 c heavy cream
juice from 1/2 small lemon
1/2 lb penne pasta
salt and pepper to taste
grated parmesan and fresh Italian parsley for garnish
In a wide/big sauté pan, heat the oil over medium high heat. Make small meatballs from the Italian sausage (if it is loose, otherwise, if in tube form, cut into 1/2 inch pieces) and fry in the oil until golden brown. Remove from pan and set aside.
Remove most of the rendered fat except for about 1 TBSP. Add the garlic and shallots. Cook until translucent. Add ground beef and sauté until browned. Add cooked Italian sausage. Make room in the pan for the tomato paste. Add tomato paste and stir the ingredients well to coat the meat.
Turn off the flame momentarily to add the vodka. You want the alcohol to evaporate without the flambé. Once the vodka has been added, turn the heat back on and stir to incorporate everything. Let the meat absorb the liquid.
Add the tomato sauce and lower heat to a simmer. Add the basil, oregano and parsley. Cover and let it simmer for about 30 minutes.
Meanwhile, cook the pasta according to the manufacturer's instructions. Save about 1/2 cup of pasta water.
Once the sauce has simmered, add the cream. Season to taste. Add the pasta water and adjust seasonings. Add the lemon juice, making sure that the sauce does not boil again.
Finally, add the pasta into the sauce and stir to coat.
When plated, sprinkle parmesan and parsley on top.
It's so delicious, I'm sure you'll have seconds!
Enjoy!!
