Prep 30 mins
Cook 30 mins
I dont know where the name came from but its good!
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 10 leaves basil, torn up
- 2⁄3 cup vodka
- 1 lb fettuccine pasta
- 1⁄4 cup heavy cream
- .Heat oil and garlic in saucepan. When garlic speaks add tomatoes and heat through. Stir in basil. When they wilt stir in vodka and bring to a boil. Give pan a shake and reduce heat. Simmer. Cook pasta as directed, drain. Add heavy cream to sauce. Toss with hot pasta and serve with garlic bread.
This has more vodka and less cream than most other vodka sauces. As such, I think I prefer the less vodka, more cream sauces. As a result, this had bite and a half to me. I'm used to low-fat, so I substituted half and half for the heavy cream and used less oil. Even with these substitutions, and because I'm used to making and eating food with low-fat adjustments, I would still give this 4 stars. Good for people who like the extra bite. Thanks!