Pasta with Vodka Sauce

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Finally a recipe where you can use up that cheap vodka that you bought for your friends that don’t know any better!

1 pound of pasta, spaghetti, penne, or cellentani are best
1 28oz can of diced tomatoes, with some of the juice drained off
1 large onion, diced
3 cloves of garlic, cut in quarters
12 basil leaves, sliced thin
½ cup of heavy cream
¼ cup vodka
½ cup parmesan cheese
¼ to ½ teaspoon red pepper flakes
salt
pepper

Add the chopped onion to a pan with 1 tablespoon of olive oil, salt the onions, and sauté over medium heat until soft. Add the garlic and cook for an additional minute or two. Then add the vodka, red pepper flakes, tomatoes, and pepper to the pan. Continue to cook over medium heat for 10 minutes, stirring occasionally. Take the pan off of the heat, then puree the mixture using an immersion or standard blender. If using a standard blender, please work in batches, as this kind of stuff is kitchen Napalm. Return the sauce to the pan, cover, and hold over low heat. Add the pasta to the boiling water, and cook to desired doneness. Several minutes before the pasta is done, turn the heat up on the sauce slightly, and add the cream and heat through. Finally, combine the basil and drained pasta. Toss to coat, adding the parmesan cheese a little at a time.

DONE!

This is a really easy and fast weeknight meal, especially if you prepare the sauce ahead of time. Just don’t add the cream and basil until you reheat.