Prep 10 mins
Cook 20 mins
A delightful, quick and easy to prepare recipe. Many have thoroughly enjoyed this recipe as a side dish with chicken.
- 16 ounces linguine, dry or fresh
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- 1⁄2 teaspoon crushed hot red pepper flakes
- 1⁄2 cup vodka
- 19 fluid ounces plum tomatoes, drained,crush tomatoes
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup heavy whipping cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- Cook dry linguine in a large cooking pot according to package instructions.
- If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente.
- In a large frying pan, heat olive oil over medium-high heat.
- Add garlic and hot red pepper flakes and saute' for 1 minute.
- Add Vodka and cook until mixture is reduced 25%.
- Add crushed tomatoes and bring to boil.
- Reduce heat and simmer for 15 minutes.
- Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute.
- Drain cooked linguine and add to a large mixing bowl.
- Pour sauce over, toss to coat well.
- Serve immediately.
I also used a 28 oz can of tomatoes, and increased the amounts of other ingredients. Absolutely fantastic! I ate it over spaghetti squash, while the rest of the family had the linguine. We reheated the leftovers the next day, and the sauce really held up. I've had vodka sauces that separate after a night in the fridge, but this was equally good the next day.
Fabulous recipe! I sauteed shrimp in olive oil and garlic and added to the sauce. Restaurant quality.
Very good- hubbie loved it and would have given it 5 stars, I think it needs a little something. But then, there is a local restaurant that serves a pasta with Vodka Sauce that is soooo good (but I'm sure mucccchhh more fattening then this one- it is so much thicker and smoother (aka creamier)) so maybe I need to stop comparing it the theirs.... One word of advise- I "broke" the sauce! I didn't temper the cream (I used 1/2 and 1/2) (I think that is what it is called- when you add hot to cold so it won't separate??)- well mine separated. If you don't want this to happen, you temper it by adding some of the warm sauce, a spoonful at a time- 4-5 spoonfulls, to the cream to warm it before you add it in. I was too lazy- and since no one else commented that it happened to them, I figured I would go for it- and I paid for it!! :0) It's not a big deal- it just makes it look funky. I will make this one again- but I want to figure out how to make it a bit thicker.