Friday, February 20, 2015

Vodka Blush Sauce with Bucatini

I've had this recipe a looooong time - a few years at least. 
I can't even remember where I originally found it,
but it's been in my recipe binder just waiting to be made.

While doing my weekly meal planning I've passed it many times,
but I recently had a HUGE craving for some kind of pasta,
so I finally whipped out my recipe for Vodka Blush Sauce!

The Goods:
Bucatini Pasta
Olive Oil
Marinara Sauce
Chopped/Diced Tomatoes
Heavy Cream
Red Pepper Flakes
Fresh Basil
Fresh Flat Leaf Parsley
Fresh Oregano
 Parmesan Cheese (Not pictured - oops!)
(Full Recipe at bottom of post!)

Heat the olive oil in a large pan, add garlic and red pepper flakes.
Saute for about 30 seconds - until garlic is starting to get fragrant. 
Add marinara sauce, stir, add the chopped tomatoes and stir again.

Next measure out your vodka and add to the sauce.

Add a whole bunch (that's how I measured at least) of fresh herbs!
I used fresh basil, flat leaf parsley and oregano.
Stir to combine and bring to a simmer.
Cook the sauce for about 15 minutes...

Until it looks something like this!

Now add your cream.

Give it another good stir and your sauce is almost done!
Let it simmer 5 more minutes.

At the last minute, I decided the sauce needed something more.
So I added a whole bunch (again - how I measured!) of fresh parmesan.

While the sauce was first simmering, I started my pasta.
I chose to use bucatini, but any pasta would be fine.
Just cook according to the package directions.
OR if you have time - make your own!

Once your pasta is cooked drain it well.

Then add the pasta to your sauce and fully combine together. 
And that's it folks! 

Serve with a little more fresh parmesan and herbs.

This recipe is so easy to make and can even be enjoyed by little ones.
The vodka cooks off, but leaves an amazing taste to the sauce.
I didn't time how long it took me, but I'm betting it was around a half hour.

Vodka Blush Sauce with Bucatini
1 tablespoon olive oil
1 clove garlic, minced
1 heaping teaspoon red pepper flakes
1 large box (26.5 oz) chopped tomatoes
1 jar (24 oz) marinara sauce
2 tablespoons (+/-) fresh flat leaf parsley
1 tablespoon (+/1) fresh basil
1 teaspoon (+/-) fresh oregano
1/4 vodka
1/2 cup heavy cream
fresh parmesan to your liking
salt to taste
1 pound bucatini

Note: the herb measurements should be your guideline,
but as shown above I didn't accurately measure those myself. 

  1. Bring a large pot of salted water to a boil and cook your pasta according to the package directions. (You should start the pasta once your sauce is simmering the first time.)
  2. In a large saute pan, heat the olive oil then add your garlic and red pepper flakes. Cook for about 30 seconds.
  3. Add marinara sauce and chopped tomatoes, then stir to combine.
  4. Add the vodka and stir again.
  5. Add the fresh herbs, stir once again. 
  6. Bring the sauce to a simmer and cook for about 15 minutes.
  7. Add the heavy cream, stir and simmer 5 more minutes.
  8. Add the freshly grated parmesan and stir.
  9. Drain your pasta fully, add to the sauce and combine fully.
  10. Serve with more fresh parmesan and herbs.

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