(Errr… Mind skipping to the notes and then getting back here? Please?)
2. A can (14 oz.) and a half of diced tomatoes
3. A medium sized onion, minced
4. A few cloves of garlic, minced…. I’d say 4-5
5. A couple of tablespoons extra-virgin olive oil
6. 1/3 cup vodka
7. Chilli flakes, to taste
8. salt, to taste
9. Basil, a couple of leaves
10. heavy cream, to taste (and health)
11. Sugar, optional
12. Parmesan, to serve
1. Heat some water for the pasta. Add some salt and a dash of olive oil, before it begins to boil. Add the pasta and let them cook, till done.
2. Heat some oil in a saucepan. Add the onions and saute them until lightly brown and caramelized. Add the garlic and cook for a few minutes.
3. Stir in the tomatoes and let them cook, until the juice begin to boil off.
4. Throw in the chilli flakes, basil and salt and cook for a few more minutes.
5. Remove the saucepan from heat and add the vodka. Return the pan to heat and let the mixture simmer for a few minutes to cook off the vodka.
6. Add the heavy cream and stir.
7. Drain the pasta and add it to the sauce and stir well. Serve with parmesan cheese and a sprig of herb.
1. So easy and I’d never even imagined!
2. Since I usually cook for a couple of days (or sometimes even three days!) together, I made a whole lot of sauce. And boiled as much pasta as I needed over the next three days. The recipe reflects, roughly, five servings of pasta. I’m putting in measures, for the sake of measures. I prefer working recipes like this without any fixed measures. I can assure you, if you have a fair hand at cooking, you should be fine. Besides, you should have already tried this, in that case.
3. Continue to recipe.
4. Tasting the sauce at the end of step 6 would be a good idea. If the tomatoes you used weren’t sweet enough, you might want to add a pinch of sugar for the perfect a la vodka flavour.