This is my take on vodka pasta sauce with a creamier texture and lots of added vegetables. Everyone loves vodka pasta sauce and when I was asked to come up with a healthier version, like any good mixologist I combined my love for primavera with a penchant for cream sauces. Even kids will like this one and don’t worry – the alcohol cooks off.
- 1 box pasta Orecchiette, if available
- 1/2 stick butter
- 1/4 cup chopped onion
- 2 cloves garlic chopped
- 3 ounces vodka
- 1/2 pint cream
- 1/2 cup pea pods or string beans cut in half
- 1/2 cup cherry tomatoes cut in half
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh rosemary
- 2 teaspoons dried basil
- 6 strips cooked bacon cut into small pieces or crumbled salt and pepper to taste
- Yield: 4-5 Servings
- Cook pasta in boiling salted water until done. Set aside.
- In a large frying pan over medium heat, melt butter, add chopped onion and garlic, and cook for about 4 to 5 minutes, stirring often, until the onion becomes translucent.
- Then add 2 shots of vodka (about 3 ounces) and cook for 2 minutes.
- Add pea pods and cook for 30 seconds until peas turn a darker shade of green. Add tomatoes and cook for another 30 seconds.
- Add cream, stir to coat and then add Parmesan cheese, rosemary and dried basil. Stir to combine.
- Add bacon and a little salt and pepper to taste.
- Spoon sauce over pasta and serve hot.
- Note: use Sobieski vodka if possible. I find it the smoothest tasting for an incredible price.