Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Vodka Tomato Cream Sauce with Beecher’s Flagship

There is nothing quite like homemade…and that goes for pasta sauce, too!  This recipe is quick and easy, not to mention super versatile.  Feel free to tweak the herbs, amount of cream, or the type and quantity of cheese to your heart’s content!  This sauce is even more delicious with a couple Italian sausages (spicy or sweet) sauteed with the onions and garlic.  Tonight, I kept it fairly simple and not overly indulgent with the cream and cheese.  Today is Tuesday, after all.  Leftover grilled chicken and steak were a no-brainer and put this dinner on the table in less than 40 minutes, though the sauce can certainly be made earlier in the day and then gently reheated come dinner time.  Where this sauce is slightly chunky, a shaped pasta is a great choice; though the creaminess also makes it a happy pairing with a long pasta, such as linguine.  My personal favorite?  Gnocchi!

Vodka Tomato Cream Sauce with Beecher’s Flagship
Serves 8

Ingredients

1 Tb extra-virgin olive oil
½ onion, diced small
2 cloves garlic, minced
1-28 oz can crushed tomatoes
2 tsp dried oregano
¼ tsp red pepper flakes
1 ½ oz vodka
2 oz grated Beecher’s Flagship (or other hard cheese, such as Parmigiano-Reggiano)
¼ cup cream
Salt and pepper, to taste
Fresh parsley, minced

Heat the olive oil over medium heat in a large skillet and saute the onions and garlic until soft and translucent. (If using sausage, remove from casing and add to the skillet at this time. Break up into small pieces and saute until cooked through.)

Carefully pour in the crushed tomatoes; add the oregano, red pepper flakes, and vodka. Stir until well-combined. Reduce heat to medium-low and simmer for 10 minutes. Add the grated cheese and stir until melted and combined. Stir in the cream. Remove from heat and season with salt and pepper. Serve over cooked pasta and garnish with fresh parsley.

Nutrition Information per serving (about 2/3 cup or 1/8 recipe): 120 calories, 7 g total fat, 3.5 g saturated fat, 8.5 g protein, 8 g carbohydrate, 2 g fiber

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