Jackies Vodka Sauce Recipes

Steps:

• Cook 2 minced shallots in a skillet with butter over medium heat until slightly softened, 3 minutes. Add 1 minced garlic clove and a pinch of red pepper flakes; cook 30 seconds. Remove from the heat. Add 1/2 cup vodka, a 28-ounce can crushed tomatoes and some salt. Simmer, stirring, 7 minutes. Stir in 2/3 cup heavy cream and simmer until thickened, 3 minutes. Stir in 1/2 cup grated parmesan and a handful of torn basil. Toss with 12 ounces cooked penne, adding some pasta-cooking water to loosen.

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the tomato paste into the onion mixture, working all of the lumps out. Pour in the vodka and bring to a boil over medium-high heat; boil for 1 minute. Add the crushed tomatoes and tomato puree. Season with oregano, pepper, salt, thyme, parsley, and rosemary.
• Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes, stirring occasionally. Add water if the sauce becomes too thick as it cooks, but remember that you'll be adding the cream soon, so don't thin it too much. Once the sauce has cooked, stir in the cream until the consistency and color are to your liking. Cook another 5 to 10 minutes to reheat.

Steps:

• Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.

Steps:

• Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes.
• Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth.
• Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately.

Steps:

• Soak red peppers in vodka for 24 hours.
• Combine cream, butter and tomatoes in heavy large saucepan. Simmer until reduced by 1/3, about 12 minutes.
• Cook pasta according to directions. Drain and add to sauce. Boil 1 minute, stirring constantly. Discard red peppers, and add vodka to pasta.
• Simmer until sauce thickens, stirring constantly, about 3 minutes. Mix in 3/4 cup Parmesan and parsley.
• Serve immediately, passing additional Parmesan and pepper separately.