Vodka Sauce

Ready to eat

This is a no-fail recipe for the easiest, delicious vodka sauce. Before you start, make sure you have a bottle of the least expensive vodka available. If you're at the liquor store next time, pick up a bottle just for cooking. Believe me, once you try making this, you will be making it often. Let's get started.

4 Tbsp butter (1/2 stick)

1 medium onion, diced

1 clove garlic, chopped

3-5 basil leaves

1/4 cup chopped prosciutto, pancetta or ham

1/2 cup inexpensive vodka

1 28 oz can of crushed tomatoes

Salt/pepper to taste

1/2 pint heavy cream or half & half (depending upon how thick you prefer your sauce)

1 lb penne or rigatoni pasta

Directions

In large saucepan, melt butter over medium heat. Do not burn the butter....if you do, start again. Over low heat, cook onion, garlic and basil and ham till soft (about 8 minutes). Add vodka to pan, raise heat to boil, stirring frequently. Lower heat to simmer and cook for 8 minutes or until the vodka aroma is gone.

At this point, add the crushed tomatoes and simmer for 20 minutes. Add the cream, cook for an additional 5 minutes.

Cook pasta according to directions, drain well. Top with vodka sauce and mix well.

Pass the Parmesan cheese.

Buon Appettito

Comments

11.08.2019 20:24

Robert Bohn

NYC misses you

Me the most!

Me

11.08.2019 19:59

Robert bohn

JAN CONTE DOES NOT KNOW HOW TO FAIL!

Everyone should follow her blog and try her recipes!

11.08.2019 20:04

Jan Conte

Love you cuz. You made my day 😍

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)