Vodka Sauce

Work is insane, so we’re going to have to wait on the first chapter of A Universe from Nothing.

Because of your patience, you will be rewarded.  Here’s the REALLY GOOD(tm) sauce.  It’s a little more trouble, but it is so worth it.  This is from Christine… she’s the bomb.

  • ½ onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup vodka
  • 1 pound sausage
  • 1 can tomato puree
  • 1 can diced tomatoes
  • 1 cup heavy cream
  • ½ shredded Parmesan cheese
  1. Brown sausage in large saute pan
  2. Add onion and cook
  3. Pour in vodka
  4. Reduce by half
  5. Add both cans of tomatoes
  6. Mix well
  7. Add heavy cream
  8. Heat to just boiling
  9. Mix in Parmesan cheese
  10. Serve with noodles, chips, toast, etc

This is a fantastic spaghetti sauce. It takes a little longer to make than the other one, but it really good. Warning, this makes a lot of sauce. It’s great for a dinner party or if you really want leftovers for the next three days.

Let’s talk for a minute about noodles. The different shapes really serve different purposes, but the point is to eat what you like. Who cares if linguine is typically used for seafood and pesto, while spaghetti is used for meat and tomato sauces. If you prefer linguine, then use it.

Personally, I prefer capellini (also known as ‘angel hair’ pasta) in almost everything. It’s a little weak for the veggie and tomato sauce, but it is great with the vodka sauce. I also prefer whole wheat noodles. Whole wheat noodles take longer to cook and really need to cook them with sauce at least part way, so they absorb more flavor.

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