italian american cuisine


pasta with vodka sauce - ’drunken pasta’ 

½ pound - 250g pasta, cooked and drained
1 cup/235ml chicken stock
4 ounces/113g crushed tomatoes
½ onion, diced
3 ounces/88ml heavy cream
2 tsp butter, cubed
garlic powder, red pepper flakes to taste
1 tsp olive oil

> Place the olive oil in a heavy saucepan over medium high heat. Sauté the onion for around 3 minutes, until the onion is clear. Add garlic powder and red pepper flakes.

> Add vodka to the pan, around one to two turns in  the pan.  Allow the vodka to reduce to around half.  When finished reducing, add in the chicken stock and  crushed tomatoes.

> Allow everything to reduce again, until the sauce is slightly thick, around 3-5 minutes. Add in the cream and blend together, cooking another minute. 

> Add in the pasta and toss to coat with the sauce.  Place in the butter and remove from the heat, continuing to turn the pasta until the butter is melted before serving. Garnish with parsley if desired.