Vodka Infused Garlic Tomato Pasta
16 ounces dry measurement small shaped pasta (penne, spirals, etc.)
4 tablespoons olive oil
1 yellow onion (diced)
4-5 cloves fresh garlic (minced)
4 cups diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (or, to taste)
2/3 cup vegetable broth
1/2 cup vodka
2/3 – 1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup fresh chopped parsley (for garnish – optional)
Cook the pasta to AL DENTE’ in a large saucepan of salted boiling water according to package directions. Drain and set aside. Do not rinse.
Heat the olive oil in a large skillet over medium heat. Once heated, add in the diced onions and saute until translucent, about 3-5 minutes. Add in the minced garlic and saute for an additional 1 minute while stirring continuously, so that the garlic doesn’t burn. Next, stir in the diced tomatoes, oregano, thyme and red pepper flakes and cook for another 2 minutes.
Slowly pour in the vegetable broth and vodka and bring to a low simmer. Continue cooking at a low simmer until the liquid has reduced by half. Once the liquid has reduced, stir in the heavy cream, reduce heat and cook while stirring frequently until mixture starts to thicken, about 3-4 minutes. (If sauce is too thick, you can stir in a little extra vegetable broth or vodka.) Next, stir in the cooked pasta and toss until the pasta is evenly coated and combined. Cook for a final 3-4 minutes, until everything is evenly heated through. Transfer into one large serving bowl, or individual plates, and top with the freshly grated Parmesan cheese and fresh chopped parsley. Makes 4-6 servings.