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On the (Vodka) Sauce

 

vodkasauces

 

Soooo It’s been a while, and I’ve been slacking.  Call it the summer rush, call it feeling uninspired, or just call it me being a slattern! :p  Any way you slice it I’ve been quiet!  However, this dish is something I can’t really shut up about.  Ever since I made it for Paul’s birthday I’ve been telling anyone with ears how AMAZING it is.  Seriously Delicious! I never was huge on Vodka sauce, but Paul’s always been a fan, ordering it whenever we go out to eat Italian fare.  That’s why I thought it’d be a good thing to make this dish for him at home… and Oh My was it worth it!  I’ve been converted! I’ve seen the Vodka Sauce light!  I need to make more of this savory, velvety, sumptuous sauce again doused over toothsome noodles…. and did I mention how EASY it was to make?!  Seriously, just a little time (the same amount it takes to boil some noodles give or take) and you have something you will be telling everyone about!  <3

Ingredients:

3 Tablespoons Olive Oil
1 (7 oz) Package of Canadian Bacon, Diced
1 (28 oz) can good quality crushed Tomatoes in puree
1 (15 oz) can good quality diced tomatoes
1/2 cup Vodka (and a shot for the cook)
1/4 cup fresh Basil chopped
3 tsp Sugar
1 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 cup Heavy Cream
2 Tbsp Grated Parmesan
1 lb box of Orecchiette

Directions:

1. Cook your pasta according to the directions while you’re working on the sauce it cuts down on time!!!

2.  In a warmed saucepan drizzle your olive oil and when it begins to shimmer add in your Canadian Bacon.  Stir it, brown it, then remove from pan and set on a paper towel.

3.  Put all other ingredients but (heavy cream and Parmesan) into the pot and cook to a simmer (around 1o minutes or so).

4.  Return the Canadian Bacon to the pan and add the cream.  Stir well to combine.  Continue to cook till thickened, then serve tossed with pasta,  topped with sprinkled parmesan.

5.  ENJOY!

<3 -Jenny

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