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

Vodka

Marinara Sauce

Chopped/Diced Tomatoes

Heavy Cream

Garlic

Salt

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.

Elina and Robyn Make...Gnocchi

It's been quite awhile since I posted about something delicious Elina and I made.
I'm sorry it's been so long, but I hope this amazing food makes up for it!

A few weeks ago, Elina and I were watching a show on the Food Network and they were making homemade Gnocchi. As soon as we saw this, we both looked at each other and had the same thought -
WE HAVE TO MAKE THIS SOON!

After doing a little research, we figured making gnocchi wouldn't be much more difficult than making homemade pasta and we've both done that numerous times before. The more difficult part was deciding what type of sauce to make with the gnocchi.

After each of us threw our a few ideas, we decided on ...

A Cheesy Garlic Cream Sauce!!!

Homemade Gnocchi with anything sounds great, but with a cheesy garlic cream sauce is sounds even better!
(Note: We didn't toss our broccoli with the gnocchi as this recipe indicates.)

The Goods - Part 1:

Flour

Eggs

Potatoes

Parmesan

Cream

Garlic

Salt

Pepper

Lemon

The Goods - Part 2 (AKA Things we forgot in Part 1...):

Milk

Chicken Broth

Butter

Fresh Parsley

Peel, cut up, cook, drain, cool off and finally rice your potatoes.

Arrange your potatoes in a dome and create a well in the middle.
Add your egg mixture and start combining with your hands.
Gradually mix in cheese and flour until dough is slightly sticky.

Divide dough in sixths, roll out into 1/2 inch thick, then slice in 1/2 inch pieces.

Create indentations on each piece using fork tines.

We put our gnocchi on cookies sheets, then stored them in the fridge while we made the delicious sauce!

Now time, to make the sauce!!!

Melt butter and cook the garlic.

Stir in Chicken Broth and combine.

Whisk in Cream and Milk until incorporated. 

Add the parmesan right before combining with the gnocchi.

Bring water to a slow boil, add gnocchi and cook until they rise to the surface.

Drain the gnocchi and combine with the sauce.

Finish off with Fresh Parsley.

Plate, add more fresh parm and serve with a crisp green salad!

The gnocchi and sauce were absolutely amazing!

After taking a few bites, we decided that the gnocchi were like little pillows of deliciousness.

And then we scarfed the rest down without saying another word to each other.

It was THAT good!

We were both very happy with the end result and knew we'd both be making this again.

In fact, we even had some uncooked gnocchi leftover that we were able to freeze for a later date.

Homemade Pumpkin Ice Cream

I love pretty much anything made with pumpkin. It's SO good and I cannot get enough of it this time of year. I hadn't made ice cream in awhile, but last week I decided I wanted to try to make some Pumpkin Ice Cream with some of my Homemade Pumpkin Puree!

After a little searching online for a recipe without eggs, I decided to just kind of make my own and hope for the best! I've made many different kinds of ice cream before, so I wasn't too worried. Turns out...I had NOTHING to worry about! The Pumpkin Ice Cream turned out great and everyone who's tried it has loved it!

Take a look at how I made this amazing treat and then go make some for yourself! You could even add a little whipped cream for more of a pumpkin pie taste!!

The Goods:

Cream

Skim Milk

Pumpkin Puree

Brown Sugar

Ground Ginger

Ground Cinnamon

Ground Cloves

Vanilla Extract

Salt

Combine Cream, Milk, Puree and Brown Sugar. 

Stir until combined and sugar is disolved. 

Add the remaining ingredients.

And stir/whisk until mixture is combined.

Pour mixture into an ice cream maker and churn until creamy. 

After being frozen awhile! 

Robyn's Pumpkin Ice Cream Recipe:

1 Cup Cream

1 Cup Skim Milk

1 1/2 Cups Pumpkin Puree

1 Cup Packed Brown Sugar

1/2 Teaspoon Ground Ginger

1 Teaspoon Ground Cinnamon

1 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

1/8 Teaspoon Ground Cloves

1. In a large bowl, combine Cream, Milk, Puree and Brown Sugar. Stir until combined and sugar is disolved. 

2. Add the remaining ingredients and stir/whisk until mixture is combined.

3. Pour mixture into an ice cream maker and churn until creamy. It will be more of a soft serve like texture right out of the ice cream maker. Freeze it for a few hours before serving for best results.