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Pasta Al A Vodka

I know I said I'd write yesterday about our trip. I didn't do it yestterday. I'm not doing it today either. As a consolation, I'll give you another "Empty the Fridge Use It or Lose It" recipe. Here's what was in the fridge on our return home and absolutely had to be used or tossed:

  • 3/4 of a carton grape tomatoes
  • about 3/4 of a cup heavy cream
  • 1 large can imported marzano tomato sauce minus 1/4 cup that was in a plastic container
  • a bunch of fresh basil
  • 3/4 cup diced onion

I also located in the freezer

  • some small meatballs I had made using leftover meatloaf mix
  • a container of Locatelli cheese I had bought at Sam's Club in a big chunk and grated in the food processor

I had on hand

  • fresh garlic bulb
  • pasta
  • vodka

I decided to make this...Pasta with Vodka Cream Sauce and Meatballs


I didn't have a recipe so decided to just wing, here's what I did...

2 Tablespoons olive oil and 2 Tablespoons butter heated in a large sautee' pan until it sizzles.  Add 4 cloves finely diced fresh garlic, 1/2 a large onion finely diced, Chiffonade 2 big handfuls basil and add the grape tomatoes.  Cook until those little pretty maters start popping their skins, just like popcorn.


I continued to sautee' until it looked right, then added 1 cup of vodka, 1 cup of heavy cream, the tomato sauce, 1 cup of locatelli (parmesan) cheese and let the whole thing simmer until it reduced and thickened enough to look like it would cling well to the pasta. 

While all this was going on, I cooked the meatballs.  Then, the pasta, reserving 1 cup of pasta water before draining.  I used maybe a quarter of a cup of the water to thin my sauce.  It got really thick.  Finally, I put drained pasta in a big bowl, added enough sauce to keep pasta from sticking together.  Plate and top with more sauce, meatballs and freshly grated cheese.

John and Stacie both declared it outstanding and one of my best sauces.  I agreed.  It never ceases to amaze me what can be created from orts and leftovers.

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