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cre8tive kitchen – Pasta with Vodka Cream Sauce

Today marks the launch of a new section here on cre8tivity lab – cre8tive kitchen.

Some time ago, I cooked quite a bit. I enjoy being in the kitchen and especially love to entertain guests and cook for them. In 2008, much of that fell by the wayside as I began to do more design work outside my day-gig; and my time in the kitchen was significantly diminished.

One of the things I am hoping to achieve in 2014 is a better balance between the things I love – spending time at home with my family, my job, free-lance design work, photography, and a couple other creative pursuits.

So, I’m heading back into the kitchen, armed with some recipes I’ve collected over the years; many of which I’ve scanned and placed into a binder which will become my standard cookbook. Invariably, I adapt everything to suit our taste (which usually means adding more garlic). I’m really looking forward to this new adventure; and since cooking is just another creative outlet, I’ve decided to share the results (or at least the successful ones!) here on the blog.

First up was this little gem – quick, easy, and tasty.

PASTA WITH VODKA CREAM SAUCE (Serves 4)

Pasta with Vodka Cream Sauce
Pasta with Vodka Cream Sauce

INGREDIENTS:

1 TBSP Extra-Virgin Olive Oil

1 TBSP Unsalted Butter

3 Cloves Garlic

2 Shallots, Chopped

1 Cup Vodka

1 Cup Low-Sodium Chicken Broth

6-8 Roma Tomatoes, Chopped (or one 32 oz can diced or crushed tomatoes).

16 ounces of pasta. I used Penne Rigate but Fusilli or Farfalle would also be good.

1/2 Cup Heavy Cream

Dried or Fresh Basil

Parmesan Cheese

HOW TO:

Fill your pasta pot with water and set on high heat, add a pinch of salt and a couple drops of olive oil.

While that’s heating to a boil, place a warm skillet over medium heat. Add the oil, butter, garlic, and shallots; saute for 5 minutes. Add the vodka and reduce by half (about 5 minutes). Add chicken broth and tomatoes. Bring the pan to a boil, then reduce to simmer. Salt and pepper to taste.

Drop your pasta, cook to al dente.

As pasta is nearing completion, stir the heavy cream into the sauce and return to a boil, then remove from heat.

Drain pasta and toss with sauce; top with fresh or dried basil. Add parmesan cheese if desired.

Serve hot with a good garlic bread.

Bon Appetit!

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