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Pasta with Vodka & Tomato Sauce is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 tablespoons olive oil
1/2 cup chopped onion
1 garlic clove finely chopped
1 can (28 ounces) plum tomatoes with juices
1/2 cup vodka
1/2 tablespoon crushed dried red pepper, or to taste
1/2 cup heavy cream, at room temperature
Salt
12 ounces fresh or 8 ounces dried fettuccine
2 tablespoons chopped parsley
Heat oil in a medium skillet; add onion; sauté until tender but not browned, about 5 minutes; stir in garlic; sauté 1 minute. Add the tomatoes, vodka, and red pepper; simmer, stirring to break up tomatoes with the side of a spoon, until sauce is reduced and thickened, about 15 minutes. Stir in cream; simmer, stirring, until sauce is thickened slightly, about 5 minutes. Season with salt. Meanwhile, cook fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried. Drain. Toss fettuccine with sauce and parsley. Serves 4.
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