roasted tomato and goat cheese pasta
what i was going for with my failed food experimentation the other night. next time i’ll follow directions.
This might look like a run-of-the-mill bowl of penne, but wait - there’s GIN in it.
Gin > vodka, ergo gin sauce > vodka sauce.
Flawless logic.
ergo indeed!
i made vodka cream sauce to go with the packaged tortellini i had sitting around. It was easy and really good, but now i have heartburn :(
here’s how i did it (adapted from the recipe on the package…)
- oil, butter
- 2 shallots (i used an onion), 2 cloves of garlic
- 1/2ish cup of vodka
- 1 cup stock (veg for me)
- canned tomatoes (calls for crushed, i used diced)
- 1/2 cup heavy cream (i used about 2 oz. cream cheese)
Heat about a tbs. each of butter and oil. Add onion and garlic and cook a few minutes until soft and sweet. Add about 1/2 cup of vodka. Reduce to 1/2, about 3 or 4 min. Add the stock and the tomatoes (I didn’t drain mine, but wish I had a little). Bring to a simmer, season with S & P.
When your pasta is ready, stir in the cream (here’s where i really went wild. no heavy cream here, so i cut a chunk off the block of cream cheese in my fridge and melted it in. This was actually probably better since i didn’t drain my tomatoes and more liquid would’ve made it even looser). Right when it bubbles, turn off heat, toss with pasta, eat.
HAPPENING. i went through a vodka sauce phase but it never looks nearly as pretty as this. thanks!
roasted chicken over creamy asparagus pasta.
important fall food. it’s like my go-to summer pasta’s delicious cousin.
penne alfredo with chicken, mushrooms, and spinach
likely that this will be tonight’s dinner inspiration.
tonight. i don’t have pine nuts, but i’ll improvise. we’ll see how this goes.
