Ingredients with Measurements:
- 1 pound of pasta
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of vodka
- 1 can (28 ounces) of crushed tomatoes
- 1/2 cup of heavy cream
- 1/4 cup of capers, drained and rinsed
- 1/2 cup of pitted kalamata olives, chopped
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat.
3. Add the onion and sauté until translucent, about 5 minutes.
4. Add the garlic and red pepper flakes and sauté for another minute.
5. Pour in the vodka and let it simmer for 2-3 minutes until reduced by half.
6. Add the crushed tomatoes and bring to a simmer.
7. Stir in the heavy cream, capers, and olives.
8. Season with salt and pepper to taste.
9. Simmer the sauce for 10-15 minutes until it thickens.
10. Serve the sauce over the cooked pasta and garnish with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 65g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of pasta you prefer.
- If you don't have kalamata olives, you can use any other type of olives.
- You can substitute the heavy cream with half-and-half or milk for a lighter version.
Variations:
- Add cooked shrimp or chicken to the sauce for a protein boost.
- Use sun-dried tomatoes instead of crushed tomatoes for a richer flavor.
- Add some grated Parmesan cheese to the sauce for extra creaminess.
Tips and tricks:
- Be careful not to overcook the pasta, as it will continue to cook in the sauce.
- If the sauce is too thick, you can add a splash of pasta water to thin it out.
- Taste the sauce before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pasta and sauce in a large serving bowl or individual plates.
Garnishes:
Garnish with fresh basil leaves or grated Parmesan cheese.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of pasta water or milk to thin it out.
Food safety advice:
Make sure to cook the pasta and sauce to the recommended temperature to avoid any foodborne illnesses.
Food history:
Vodka sauce is a popular Italian-American dish that originated in the 1980s.
Flavor profiles:
The sauce has a creamy and slightly spicy flavor, with a briny kick from the capers and olives.
Serving suggestions:
Serve the pasta and sauce with a side of garlic bread or roasted vegetables for a complete meal.
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Region: Italian