FLAVOR-GASM!

[thoreau]

I am SOOOO glad to be able to cook at home again! While Miss Kate was ill - I could not cook in the house - as the smell of food would make her poor tummy upset. SO - - now that she's enjoying a twice daily bowl of rice/cottage cheese surprise....

I enjoyed homemade Tomato Vodka Tomato Sauce last night. OMG - FLAVORGASM! I pan friend a tuna fillet, seasoning with lots of ground pepper and lemon - then tossed it in the pasta recipe below. Oh My God - - the neighbors must of thought I was having loud outrageous sex - the groans and "Oh my god thats good"s that were coming from my apartment.

alas - it was food related. I might redeaux this recipe this coming weekend for a new Bob's Kitchen episode. (never ever do I try a brand new recipe in front of the camera first time. not a good idea - a couple of bob's kitchen episodes never got past pre-production that way)

MUFFINATED RED PEPPER VODKA TOMATO SAUCE OVER PASTA

INGREDIENTS

* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 (28 ounce) can canned peeled and diced tomatoes
* 1 cup heavy whipping cream (this is optional, for those of us that are counting points or calories. the sauce will still ROCK YOUR world without heavy cream)
* 1/4 cup vodka
* 1/4 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 1 pound penne pasta
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
2. Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
3. Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
4. Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
5. Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

Comments

[notdefined.livejournal.com]

Try roasted plum tomatoes next time. Halve them, sprinkle with salt and a little drizzle of olive oil. Roast at 325F until they are caramelized. Run them through a food mill, or remove the seeds and skins and puree them in a food processor. You might also consider substituting evaporated skim milk for the heavy cream to get around the fat issue. Don't try fat free half and half as it will break (think what happens to yoghurt) when cooked.

[delmarmar.livejournal.com]

MMMMMMM, sounds awesome.

[apparentparadox]

Similar to another recipe I have, but I'll have to give this one a try.

[budmassey.livejournal.com]

So I've always heard that vodka is a nearly tasteless liquor, although while the alcohol is present, it doesn't seem so. I imagine that cooking removes the alcohol, so I'm wondering what taste is left. Can you describe it?

[low-fat-muffin.livejournal.com]

i don't know. i think it's more the chemical reaction of the alcohol with the tomatoes.... i'd say that Vodka has a very definate taste - and in this dish it gives the dish a TWANG with lack of a better word. :) I can always taste the compliment of the acidy in the tomatoes with the vodka. but then my drink of choice is a vodkatonic or a ginandtonic.

[low-fat-muffin.livejournal.com]

what I love about it is that it's very quick and simple - and has an earthy quality to it I love...

[low-fat-muffin.livejournal.com]

oooh - i love the idea of using roasted tomatoes. Love you Tommy!

[budmassey.livejournal.com]

Now that's what I like. A rational scientific explanation. Makes perfect sense.

[cuboz.livejournal.com]

ONLY 1/4 cup of Vodka?

And I thought you were more of a LUSH than that! LOL

xxx