Sunday, February 22, 2009

Homemade Vodka Sauce

I had been wanting to make vodka sauce for forever, and finally the stars aligned to make it happen: we had some Smirnoff in the freezer, I had time to go to Trader Joe's (and more importantly, the inclination - thanks to a snow-free Sunday), and I was craving pasta.


I also finally used my immersion blender for the first time. It worked great - I can't wait to try my hand at making a silky butternut squash soup.

This'll be a quick post, but I wanted to share!

CHICKEN & BROCCOLI WITH VODKA SAUCE AND TAGLIATELLE

INGREDIENTS:

Sauce:

1 large can plum tomatoes with basil
1 regular can tomato sauce
1/2 c. vodka
1 small container heavy cream (8 oz.)
1 yellow (or other kind) bell pepper
1 carrot, peeled and very thinly sliced
1/2 white onion, finely diced
3 garlic cloves, minced
2 T. olive oil
2 T. butter
salt, pepper, all-purpose seasoning, and/or Italian seasoning blend
red pepper flakes
1/4 c. chopped fresh flat-leaf parsley

Other:

2 boneless, skinless chicken breasts, thinly sliced
1 head broccoli, cut into florets
3/4 package dry tagliatelle or other pasta
1 T. olive oil
salt, pepper, all-purpose seasoning, and/or Italian seasoning blend
1/4 c. chopped fresh flat-leaf parsley
grated parmesan reggiano (optional, for serving)

STEP ONE:

In a large pot, heat 2 T. olive oil and the butter over medium-high heat. Add the garlic, onions, carrots, and bell pepper. Season with salt, pepper, and other seasonings, including red pepper flakes. Cook for about 2 minutes.

STEP TWO:

Add the tomatoes and tomato sauce, then the vodka. Let the sauce reduce by about 1/4. The tomatoes will soften and begin to break down.

STEP THREE:

When the sauce has reduced a bit, turn the heat down and use an immersion blender to break down the whole plum tomatoes and make the sauce smooth. Return heat to medium-high and allow to reduce a little more, until sauce is at marinara-sauce consistency. Reduce heat to medium and stir in cream and broccoli. Taste and add seasoning as neccessary. Cook until broccoli is tender.

STEP FOUR:

Heat 1 T. olive oil in a skillet. Cook chicken until no longer pink, seasoning with salt, pepper, and all-purpose seasoning. When done, add to sauce.

STEP FIVE:

Boil pasta until al dente. Drain and return to cooking pot. Stir in plenty of sauce with broccoli and chicken. Serve, and top with freshly grated parmesan reggiano. Enjoy!

The vodka sauce was smooth, creamy, and delicious - I will definitely be making this sauce again.

3 comments:

Mary said...

Yay! I am so excited to have finally found your blog... since Jenna is always raving about it. I need meal inspiration; my husband and I eat soup and sandwiches a lot. :)

Kelly said...

i am SO doing this. mmm tasty!!

Amy Lopp said...

So.Wish.I.Was.There.

Sounds and looks delicious!!

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