Friday, April 8, 2011

Negative Energy Recreation.

Interesting title? Does it mean to create, or bring back, negative energy? Nope, just the opposite. It means to take negative energy and change it into something positive.

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.

A food that is high on the comfort food scale is pasta, and I had ravioli in the freezer. Ho hum, regular pasta sauce; just not in the mood for making it fresh, or defrosting a container from the freezer. Alfredo sauce wasn't going to give me the zing I needed to get out of my funk. Hmmm, always wanted to try and make homemade tomato vodka cream sauce. I have tried the jarred variety (ok, get over the shock now and move it along), and it was ok, but it still had that processed after taste.

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.
Mary Cokenour