Today’s recipe hails from a fun recipe swap hosted by Hungry Little Girl blogger, Jutta and I gotta say it was a good time. I was assigned someone else’s website to stalk. Sanctioned stalking, I like it!
I received the url for my recipe swap partner’s site and off I was cruising Bernadette’s Rants From My Crazy Kitchen. I grew envious immediately! She’s got tons of followers and actually started publishing her recipes and rants on Facebook, which I think is so interesting because I have anxieties at the thought of creating a Chefinista Facebook page. So I got some great blogging inspiration on the side with my Vodka Sauce.
After some envious cruising I chose the Vodka Sauce recipe because it has a great balance of healthier ingredients along with the right dose of decadent ones. I also knew my husband would love it.
It’s also so easy. Prep and saute some onion and garlic, add your tomatoes and vodka and let simmer. Then add that decadent-ness I mentioned….
It is deeelicious!
I was a little short on the Parmesan but it was rich and thick as it was. Bernadette also suggested using heavy cream rather than light and increasing to two cups. I decided on heavy cream but found the 1 1/2 cups to be enough. I served it over wheat penne with broccoli and had some spiced, steamed shrimp on hand. Over the next few days I saw my husband dousing everything from eggs to baked potatoes with the leftover sauce. It’s some good litmengob!
1 29 ounce can tomato puree
1 28 ounce can crushed tomatoes
1/2 of a small can of tomato paste
1 1/3 cup chopped onion
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chopped fresh oregano
2 teaspoons chopped fresh parsley
1 teaspoon chopped basil
1 cup vodka
1 cup shredded parmesan cheese
1 1/2 cups light cream
- In a large pot saute onions in butter and olive oil until just beginning to soften, add garlic and cook one more minute
- Add in the tomato puree, crushed tomatoes, salt, sugar and vodka, bring to a boil, reduce heat and simmer covered for about 45 minutes
- After 45 minutes, stir in the herbs and cheese and continue to stir until cheese is melted. Stir in the cream.
- Spoon over anything!