Vodka Fettuccine

This Valentine's Day, I requested we have a "creamy tomato pasta" for a special dinner. With that request, my mom found this recipe and it was amazing. It was very creamy and smooth even though the recipe calls for half & half instead of the usual heavy cream. The basil brightened the dish with freshness and it pulled all the flavors together as well as the vodka. You couldn't taste the vodka because it cooks off, but it is an essential ingredient and you would know that it wasn't there if you removed it, so don't remove it. I would 100% make this again. 

Vodka Fettuccine

Serves 8. The recipe is from a blog called Little Broken.

Ingredients

3 tbsp. extra virgin olive oil

1 chopped medium sweet onion

3 garlic cloves minced

1/4 tsp red pepper flakes

28 oz. can whole peeled tomatoes

1/3 cup vodka

1 tbsp. balsamic vinegar 

1 tsp. kosher salt

1/4 cup fresh chopped basil

1/2-3/4 cup half & half

Grated Parmesan cheese

1 box fettuccine pasta (or whatever pasta you wish)

Instructions

In a medium-large pot, heat the olive oil over medium heat; add onions and garlic and cook until soft, about 3-4 minutes. Add red pepper flakes and cook for 1 minute. Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until slightly reduced, stirring occasionally. Then stir the balsamic vinegar and salt. Reduce heat to low and simmer partially covered for 20 minutes until reduced by half, stirring occasionally. 

In the meantime, cook pasta in salted water according to package directions. Drain and set aside. 

Transfer tomato mixture to a food processor or blender (we used a blender because it makes the mixture the smoothest), add basil and purée until smooth. Return sauce to the pan and stir in half & half, taste, and add more if needed. Cook until warmed through, about 2-3 minutes. Serve with pasta and some grated Parmesan on top. Enjoy!