I was watching rachel ray show the other day and she made creamy vodka red sauce for pasta. I don't particularly like red sauce (had too much of it as a kid, i guess) but i am telling you, this sauce was killer. I sauteed some boneless chicken thighs too, topped them with a little chesse and had a great dinner. This recipe serves 4 to 6 and is my own version of the sauce. It is nice to have a different type of sauce in your recipe lineup and is nice to be using up those tomatoes from the garden.
Get a large pot of water going to boil the pasta. You can use whatever pasta you want. I used rigatoni and it was fine.
One med to large onion, chopped
2-3 cloves of garlic, chopped
One pound of mushrooms, chopped
One large carrot, chopped
olive oil
pancetta bacon, two or three pieces, chopped, optional
1/2 cup vodka
1/2 cup chicken broth or 1/2 can of chicken broth
4 Large tomatoes or so, or 6-8 smaller ones, Or one large can of chopped tomatoes
Large sprigs of basil, chopped or chopped parsley, optional, about 1/4 cup or so of herbs
salt and pepper to taste
1/4 to 1/2 cup of half and half or cream
parmesan cheese, about 1/4 cup
Heat med skillet for a few minutes and add 2 tablespoons of olive oil and pancetta, cook until nearly crunchy and remove bacon and set aside.
In oil add the onions and carrots and cook for awhile until soft, add garlic and saute for several more minutes.
Add vodka to skillet with veggies and cook until nearly reduced, then add chicken broth until slightly reduced. This should take 10-20 mins. ( I judge on how much to reduce based on how watery my tomatoes are)
Add tomatoes and simmer until soft and saucey and reduced. Then turn down to low and keep warm until pasta is cooked.
Drop pasta into water and cook and drain.
Add parmesan cheese, pancetta, and herbs if using, add salt and pepper to taste. This makes a lovely light orangey colored sauce that you can put over pasta or sauteed chicken breasts.
Take chicken breasts, boneless, or boneless chicken thighs and marinate for a little while in italian dressing. Take out of marinade and pat dry and coat with flour and sautee over medium heat in a little olive oil on both sides til light brown. Top with shredded italian cheese and bake in medium, 350 degree oven for 10 to 15 minutes or so until cheese is nice and bubbly.
I would serve this on the side of the pasta topped with a little vodka sauce. Add a salad and you have a date night with your spouse or a nice dinner with friends.
Get a large pot of water going to boil the pasta. You can use whatever pasta you want. I used rigatoni and it was fine.
One med to large onion, chopped
2-3 cloves of garlic, chopped
One pound of mushrooms, chopped
One large carrot, chopped
olive oil
pancetta bacon, two or three pieces, chopped, optional
1/2 cup vodka
1/2 cup chicken broth or 1/2 can of chicken broth
4 Large tomatoes or so, or 6-8 smaller ones, Or one large can of chopped tomatoes
Large sprigs of basil, chopped or chopped parsley, optional, about 1/4 cup or so of herbs
salt and pepper to taste
1/4 to 1/2 cup of half and half or cream
parmesan cheese, about 1/4 cup
Heat med skillet for a few minutes and add 2 tablespoons of olive oil and pancetta, cook until nearly crunchy and remove bacon and set aside.
In oil add the onions and carrots and cook for awhile until soft, add garlic and saute for several more minutes.
Add vodka to skillet with veggies and cook until nearly reduced, then add chicken broth until slightly reduced. This should take 10-20 mins. ( I judge on how much to reduce based on how watery my tomatoes are)
Add tomatoes and simmer until soft and saucey and reduced. Then turn down to low and keep warm until pasta is cooked.
Drop pasta into water and cook and drain.
Add parmesan cheese, pancetta, and herbs if using, add salt and pepper to taste. This makes a lovely light orangey colored sauce that you can put over pasta or sauteed chicken breasts.
Take chicken breasts, boneless, or boneless chicken thighs and marinate for a little while in italian dressing. Take out of marinade and pat dry and coat with flour and sautee over medium heat in a little olive oil on both sides til light brown. Top with shredded italian cheese and bake in medium, 350 degree oven for 10 to 15 minutes or so until cheese is nice and bubbly.
I would serve this on the side of the pasta topped with a little vodka sauce. Add a salad and you have a date night with your spouse or a nice dinner with friends.
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