I’ve banned myself from eating out until the end of the week because before Monday, I ate out every single day for ten days straight. After I got back from Cancun. Which is traveling which is pretty much eating out. Which means I technically ate out everyday for about sixteen or seventeen days straight. :(
In any case, I feel unhealthy. (And Cancun was AMAZING! I miss it already. I’ll do a post on it later when I’m not feeling so lazy.)
I’ve been craving pasta but since I’m not allowed to eat out, I had to make it myself.
Pardon the crappy picture quality. I let my dad borrow my DSLR and these had to be taken on my iPhone.
I love penne a la vodka! :)
But dang, I never wanna make it again. I have so much respect for moms who cook everyday. This is a full-time job. Making stuff taste good? Yeah, it’s difficult.
Mine was watery as heck initially so I had to reduce it for FOREVER. I love this recipe though because it adds shallots and a lot of garlic. Mmmmm. I have a ton of leftovers though. I think this recipe is meant for a family not a single college student.
Oh well. LUNCH TOMORROW!
And the name of this recipe freaking cracks me up. The way to a guy’s heart is through his stomach fsho. He just needs to have an iron stomach and a fast metabolism. Because everything I make has a ton of butter, sugar, and eggs. I like to feed people. :)
You Won’t Be Single for Long Vodka Cream Pasta
from smitten kitchen
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
(I had difficulty getting my sauce at the right consistency, so I ended up adding another half cup of heavy cream and a couple tablespoons of tomato paste. Still tasted all right!)