Drunk Pasta
In my younger party
days, you know, like six months ago, I used to be able to throw back that
vodka.
Like, seriously THROW.
IT. BACK.
In my old age (HA)
I’ve become more of a beer or wine drinker.
And, found new uses
for my beloved vodka.
This vodka sauce is
insanely tasty and it’s the perfect dinner pasta dish.
You will need…
1 pound of your
favorite pasta (I used rigatoni, but penne would also be awesome)
2 tablespoons olive
oil
2 tablespoons butter
1 medium onion, diced
5 cloves garlic,
finely chopped
1 tablespoon red
pepper flakes
1 cup vodka
1 can (14 ounces)
tomato puree (or tomato paste)
1 cup heavy cream
2 grilled chicken
breasts, chopped
1 cup grated Parmesan
cheese
Salt and pepper to
taste
Start by boiling a
large pot of salted water.
When the water has
boiled, cook the pasta according to the packaging.
In a large skillet pan
over medium heat, add the olive oil and butter.
When the butter has
melted, add in the chopped onion and garlic.
Stir in the red pepper
flakes and cook for two minutes.
Pour in the vodka.
Stir it well and cook for three minutes.
Add in the tomato
puree and stir.
Reduce the heat to low
and stir in the cream.
Bring the mixture to a
simmer, but be careful not to burn it.
By now your pasta
should be cooked. Drain the water, making sure to reserve 1 cup of pasta water
in case the sauce is too thick. Add the pasta back to the pot.
Add in the chicken and
pour the sauce over the mixture.
Finally, add in the
Parmesan and combine fully. If the sauce is a little thick, add in the pasta
water a little at a time.
Serve hot. Possibly with
a tasty beverage.
Love and Beer Floats
Angela
1 pound of your
favorite pasta (I used rotini, but penne would also be awesome)
2 tablespoons olive
oil
2 tablespoons butter
1 medium onion, diced
5 cloves garlic,
finely chopped
1 tablespoon red
pepper flakes
1 cup vodka
1 can (14 ounces)
tomato puree (or tomato paste)
1 cup heavy cream
2 grilled chicken
breasts, chopped
1 cup grated Parmesan
cheese
Salt and pepper to
taste
Start by boiling a
large pot of salted water.
When the water has
boiled, cook the pasta according to the packaging.
In a large skillet pan
over medium heat, add the olive oil and
butter.
When the butter has
melted, add in the chopped onion and garlic.
Stir in the red pepper
flakes and cook for two minutes.
Pour in the vodka.
Stir it well and cook for three minutes.
Add in the tomato
puree and stir.
Reduce the heat to low
and stir in the cream.
Bring the mixture to a
simmer, but be careful not to burn it.
By now your pasta
should be cooked. Drain the water, making sure to reserve 1 cup of pasta water
in case the sauce is too thick. Add the pasta back to the pot.
Add in the chicken and
pour the sauce over the mixture.
Finally, add in the
Parmesan and combine fully. If the sauce is a little thick, add in the pasta
water a little at a time.
Serve hot.