I’ll give you three clues what I’m making tonight for my sweetie.
It has a splash of this.
A pinch of this.
And a drizzle of this.
If you guessed that I’m making (spicy) vodka pasta for Valentine’s day dinner, you’re right! I have always wanted to make this dish so I finally got online, dug up a Rachel Ray recipe (don’t tell Anthony Bourdain!) and went to town.
I had to make a sample for my readers, of course. This recipe is so easy and quick, you can whip it up tonight in no time. It’s great for any weeknight, no need to wait for a special occasion.
Ingredients: (Makes approximately 4 servings, freeze any leftovers for later use)
2 cloves garlic (minced)
2 shallots (diced fine)
1 Tblsp butter
1 cup vodka
1 cup veggie stock
1 large can (38 oz) crushed tomatoes
1/2 cup heavy cream
a pinch of red pepper flakes (optional)
a handful of torn, fresh basil
pasta (I used whole wheat penne, but you could use whatever kind you like)
Melt the butter with the garlic and shallots on medium heat. Help it along with a good drizzle of extra virgin olive oil. Why not?
Cook down for a few minutes and add the vodka. I reached way back in the freezer to find this guy. I have no clue how long it’s been there or how decent the brand is. I’m not a vodka snob, so this worked fine for me.
Reduce on low heat until only about half the liquid remains.
Next, add tomatoes and stock and let simmer while you cook your pasta.
Add a little spicy hot red pepper if you like a kick to your sauce.
When the pasta is done, reduce heat on the sauce and add in the heavy cream and about half of the torn basil leaves. Stir until well combined.
Serve the sauce over the pasta with a bit more basil.
See, wasn’t that easy?
Happy Valentine’s Day!
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