So, yesterday I was having a rather stressful day, and I had a few choices on how to handle it. Wallow in it? Been there, done that; don't like it much. Clear my mind and meditate? Fat chance of that happening, since my brain refuses to shut up. Destroy something? That accomplishes nothing, and only causes more stress. Be creative? Eureka!!! Been there, done that, and it works. Whether it is through my poetry, photography or cooking; transforming negative energy into something creative and positive brings comfort,and reduces the stress.
Do you know how many recipes you can find on the internet for this sauce...hundreds! Printed a couple out, compared ingredients and cooking styles, raided the pantry, gave it my own twist and style; and my creation became alive, alive I tell you!!!
Ok, enough of the drama, and here's the recipe:
Tomato Vodka Cream Sauce
A light cream sauce which can be served over any type of tubular pasta (penne, ziti, rigatoni); long, flat pasta (fettuccine, linguine); or cheese filled pasta (ravioli, tortellini, tortelloni).
2 Tbsp butter
¼ cup diced onion
1 can (28 oz) crushed tomatoes
1 cup heavy cream
¼ cup vodka
1/8 tsp red pepper flakes
½ cup grated parmesan cheese
¼ cup grated romano cheese
1 lb hot, cooked pasta
minced fresh parsley for garnish
In a large skillet, medium-high heat, melt butter and sauté onion until translucent. Add tomatoes and cook until liquid reduces by half; stir frequently to keep from sticking or burning.
Add cream, vodka and pepper flakes; bring to a boil; reduce heat to low; add in cheeses and let cook 10 minutes to let sauce thicken. Add in cooked pasta, toss to coat. Serve and garnish with minced parsley.
Makes 4 servings.
Note: a half lb. of medium shrimp can be added the last 5 minutes of the sauce being on low; or a ½ lb of grilled chicken slices.