Ina Garten's Vodka Sauce & Pasta (Small Batch)
I decided to indulge in some pasta today. I have a store cupboard full of a variety of pastas and tinned tomatoes, etc. I also had a part of a bottle of Vodka that needed using. I had bought it to make my own vanilla extract and had about 1 cup or so of it in the cupboard.
- 2 TBS (30ml) good olive oil
- 1/2 Spanish onion, peeled and finely chopped
- 1 large fat clove of garlic, peeled and minced
- 1/4 tsp crushed red pepper flakes, or to taste
- 3/4 tsp dried oregano
- 1/2 cup (120ml) vodka
- 1 (28-oz/794g) tin of chopped plum tomatoes (use the best)
- kosher salt and freshly ground black pepper to taste
- 1 TBS fresh oregano, chopped (I did not have fresh so used dried, 1 tsp)
- 1/3 to 1/2 cup of heavy cream (80ml to 120ml)
- 8 ounces (227g) Penne pasta
- 1/4 cup (45g) fresh grated Parmesan cheese, plus more to sprinkle
Are you as huge a fan of pasta as I am? If so, you might also enjoy the following recipes:
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn’t get any simpler or easier than this. You wouldn’t think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
Ina Garten’s Vodka Sauce (small batch)
- 2 TBS (30ml) good olive oil
- 1/2 Spanish onion, peeled and finely chopped
- 1 large fat clove of garlic, peeled and minced
- 1/4 tsp crushed red pepper flakes, or to taste
- 3/4 tsp dried oregano
- 1/2 cup (120ml) vodka
- 1 (28-oz/794g) tin of chopped plum tomatoes (use the best)
- kosher salt and freshly ground black pepper to taste
- 1 TBS fresh oregano, chopped (I did not have fresh so used dried, 1 tsp)
- 1/3 to 1/2 cup of heavy cream (80ml to 120ml)
- 8 ounces (227g) Penne pasta
- 1/4 cup (45g) fresh grated Parmesan cheese, plus more to sprinkle
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Using a flame-proof/oven-proof Dutch oven, heat the oil over medium heat. Add the onions and garlic and cook for about 5 minutes until softened, without coloring.
- Add the oregano and pepper flakes. Cook for a further minute and then add the vodka. Cook and reduce until the mixture has reduced by half.
- Add the tomatoes and 1 tsp salt, along with a good pinch of pepper. Cover with a tight fitting lid and then bang into the preheated oven and roast for about 1 to 1 1/2 hour. It should have reduced and thickened somewhat.
- Remove the sauce from the oven. Leave to stand for about 10 minutes and then puree with a stick (immersion blender) until smooth.
- Put a large pot of lightly salted water on to boil. Cook the pasta according to the package directions until al dente. Drain well and rinse with hot water.
- Reheat the sauce over medium heat while the pasta is cooking. Taste and adjust seasoning. Stir in the fresh oregano. Whisk in enough cream to give you a creamy consistency and then simmer for about 10 minutes.
- Stir in the parmesan cheese and toss together with the drained pasta. Serve hot with additional Parmesan for sprinkling.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2024/05/ina-gartens-vodka-sauce-pasta-small.html
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