Pasta with Vodka Sauce

pasta vodka



I’ve learned over the years that the secret to a really great pasta dish is to use only the best ingredients possible. Since pasta sauces usually rely on only a few ingredients, kicking up the quality of those ingredients makes a huge difference in the finished dish. So, I’d recommend, if you can, using San Marzano canned tomatoes, fresh basil and freshly grated Parm Reggiano.

As for that cream, yes, it is a bit indulgent, but it really is what takes this dish from a simple tomato garlic basil sauce to something sublime and of course, it thickens the sauce to a perfect pasta-sticking level. I often recommend replacing cream with lower-fat alternatives but in this case, I’d use the heavy cream. Use a bit less if you’d like, but definitely use it.


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