Drunk Pasta

In my younger party days, you know, like six months ago, I used to be able to throw back that vodka.

Like, seriously THROW. IT. BACK.

In my old age (HA) I’ve become more of a beer or wine drinker.

And, found new uses for my beloved vodka.

This vodka sauce is insanely tasty and it’s the perfect dinner pasta dish.

You will need…

1 pound of your favorite pasta (I used rigatoni, but penne would also be awesome)

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, diced

5 cloves garlic, finely chopped

1 tablespoon red pepper flakes

1 cup vodka

1 can (14 ounces) tomato puree (or tomato paste)

1 cup heavy cream

2 grilled chicken breasts, chopped

1 cup grated Parmesan cheese

Salt and pepper to taste

Start by boiling a large pot of salted water.

When the water has boiled, cook the pasta according to the packaging.

In a large skillet pan over medium heat, add the olive oil and butter.

When the butter has melted, add in the chopped onion and garlic.

Stir in the red pepper flakes and cook for two minutes.

Pour in the vodka. Stir it well and cook for three minutes.

Add in the tomato puree and stir.

Reduce the heat to low and stir in the cream.

Bring the mixture to a simmer, but be careful not to burn it.

By now your pasta should be cooked. Drain the water, making sure to reserve 1 cup of pasta water in case the sauce is too thick. Add the pasta back to the pot.

Add in the chicken and pour the sauce over the mixture.

Finally, add in the Parmesan and combine fully. If the sauce is a little thick, add in the pasta water a little at a time.

Serve hot. Possibly with a tasty beverage.

Love and Beer Floats

Angela        

1 pound of your favorite pasta (I used rotini, but penne would also be awesome)

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, diced

5 cloves garlic, finely chopped

1 tablespoon red pepper flakes

1 cup vodka

1 can (14 ounces) tomato puree (or tomato paste)

1 cup heavy cream

2 grilled chicken breasts, chopped

1 cup grated Parmesan cheese

Salt and pepper to taste

Start by boiling a large pot of salted water.

When the water has boiled, cook the pasta according to the packaging.

In a large skillet pan over medium heat, add the olive oil and

butter.

When the butter has melted, add in the chopped onion and garlic.

Stir in the red pepper flakes and cook for two minutes.

Pour in the vodka. Stir it well and cook for three minutes.

Add in the tomato puree and stir.

Reduce the heat to low and stir in the cream.

Bring the mixture to a simmer, but be careful not to burn it.

By now your pasta should be cooked. Drain the water, making sure to reserve 1 cup of pasta water in case the sauce is too thick. Add the pasta back to the pot.

Add in the chicken and pour the sauce over the mixture.

Finally, add in the Parmesan and combine fully. If the sauce is a little thick, add in the pasta water a little at a time.

Serve hot.