June 26, 2012 at 8:37 pm #31880
Ridiculously easy – and yet taste fancy. If you are going to cook it for a man – make sure he is worth it!
I make a whole pot so feel free to half it.
If you have pancetta then put about three – four cups – if you don’t have pancetta then take a package of bacon cut width-ways into small pieces – I’d say use 3/4 the package but who are we kidding just throw the whole thing in. Cut the pieces about 1/2 inch to an inch – fry up and drain on a paper towel to get rid of the fat. Leave just a very little fat in the pot to fry the onion.
Cut up one onion and a couple of pieces of garlic – if you like chunky – cut up chunky if you like fine cut up fine. Add onions first about 5 minutes later add the garlic.
When the onion looks clear-ish (7-10 minutes) add back bacon and stir for 3 min.
Add a splash of vodka and stir. If you like vodka add two splashes – no one will judge you . If any onions or bacon stick to the bottom of the pan when you stir in the vodka the bottom of the pan un-sticks – it’s magic.
Then add a bottle of your favourite marinara sauce and stir.
After about 10-15 minutes add 1/2 and 1/2 cream (no one said this was healthy) buy 1/2 litre and dump it in. You can add a little more if you like – you are looking for a light orange colour about 1:1 porportions with the marinara sauce. If you like mushrooms then you can add some. Let simmer until it boils up and mushrooms are cooked. If you don’t like mushrooms – skip them. Add salt and black pepper to taste. You are going to need to add more salt than pepper since you need salt to cut the cream and the pasta. If you like it spicy add some pepper flakes. Simmer another 5 minutes. You are done the sauce. If you have fresh basil – feel free to throw some in too. The sauce is forgiving and cooking is all about adding what you love.
In a separate pot boil you favourite pasta – I like linguine I make from scratch but you don’t need to do all of that – I appreciate I’m extra. Fusilli is great because it holds the sauce really well. A package of the fibre one works. When the pasta is done and drained throw it in the sauce and stir so the pasta is covered. Make sure the pasta is wet with the sauce – not dry when you mix the sauce in. Ta-da. Magic pasta that actually made three straight women propose to me. No joke.June 26, 2012 at 8:50 pm #31884
i just want to add that the stuff that sticks in the pan when you saute– “If any onions or bacon stick to the bottom of the pan when you stir in the vodka the bottom of the pan un-sticks – it’s magic.”
this is called the fond in french and it is an essential piece of building flavor… so if you ever have that, try to deglaze your pan (that is what your doing with the vodka in this sauce) and get all those yummy bits into your food! this will especially make your gravy super good at thanksgiving!June 27, 2012 at 12:47 am #31896
Thanks Firestar! My vodka sauce recipe is pretty similar, but no bacon! That must be the key!!! Oh and i use more vodka Hahaha.
I’ll be sure to add the pancetta or bacon in for a worthy fella!
Ooo Thanks for the culinary term Katie! I’ll totally throw that around next time I wanna impress some friends Oh and I saw your comment about chicken stock, I’m not vegetarian but a close friend is. What commonly assumed vegetarian foods would have it hidden in? I’ll be sure to l et her know to ask CAREFUL questions, Thanks!
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