Pasta with Vodka Sauce

No, I haven't started drinking..... I just went to an Italian restaurant when I was on vacation last year and had pasta with vodka sauce... oh my goodness it was delicious! And when you cook with alcohol, the alcohol cooks out when simmered..... just embarrassing going to a liquor store to buy the stuff when you don't drink. You don't know what to buy! But I found this recipe here and had to give it a try. Of course I tweaked to my taste and ingredients I had on hand, but this was delicious! I served with steak and steamed veggies. Be sure to read the note below the recipe for a delicious way to use up any leftovers.YUMMO!

Pasta with Vodka Sauce

• 1 pound Pasta(I used the country style noodles, but you can use any that you like)
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped Finely
• 2 cloves (to 3 Cloves) Garlic, Chopped
• 3/4 cups (to 1 Cup) Vodka
• 1 can (About 14 Oz.) Tomato Puree
• 1/2 teaspoon dried Basil
• 1 cup Heavy Cream
• 1 pinch Red Pepper Flakes
• 1 teaspoon dried Parsley
• 1/4 teaspoon (to 1/2 Teaspoon) Salt
•  Freshly Ground Black Pepper, To Taste
• 1 cup Grated Parmesan Cheese

Preparation Instructions:

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and basil: stir. Let simmer for 5 minutes.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat, for about 3 more minutes. Stir in red pepper flakes, Parsley, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese. Enjoy!

If you have leftovers this is what I did:

Brown 1 lb. hot sausage in a skillet, when all browned remove from skillet onto a paper lined plate. Leave about 1 to 2 tablespoons of the fat from the sausage in the skillet and sauté 1 green bell pepper and 1 red bell pepper that has been thinly sliced. When your peppers are crunchy tender, toss the sausage back in the pan along with your leftover pasta. Stir and cook until pasta is heated through. Serve with salad and crusty french bread. Enjoy!