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Milk/Cream

Non-alcoholic Vodka Pasta Sauce

by:
March 18, 2015
4.5
2 Ratings
  • Serves 5
Author Notes

I'd been making this traditional pasta dish with the vodka for years as one of my go-to weekday recipes, adjusting this recipe from Lidia Bastianich (http://www.epicurious.com...). One night I was cooking and realize we were out of vodka, but I continued without. No one noticed a difference. After I'd made it at least five times without vodka, I told my husband, and he was shocked. This is an easy-to-memorize recipe that appeals to children, and simple to make as mild or spicy as you like. —Michelle Kessler

What You'll Need
Ingredients
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes, or to taste
  • 10 cloves garlic, peeled
  • 2 14.5 oz. cans of diced tomatoes
  • 1/2 cup heavy cream
Directions
  1. Heat the oil on medium with the red pepper flakes. Cook the garlic in oil until golden.
  2. Pour the garlic into a blender with the tomatoes. Blend until a thick sauce.
  3. Cook the sauce on medium until slightly thickened. Add the cream and cook until hot.
  4. Toss with 1 pound penne, cooked to al dente. Serve with freshly grated parmesan.
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