This Mushroom Vodka Sauce is so good, even Yeen doesn't care that it's vegetarian! If you're making this recipe be ready to indulge in a savory and light pasta dish.
Ingredients:
-1 tablespoon olive oil
-1 diced onion diced
-8 ounces sliced mushrooms
-2 cloves garlic
-1/2 teaspoon salt
-1 cup vodka
- 6 large diced tomatoes
-6 oz tomato paste
-1 pint heavy cream
-4 cups Spinach
-1/4 teaspoon red pepper flakes
Instructions:
1. Heat olive oil in a skillet over medium heat. Add garlic, onions, mushrooms, and salt and cook until the mushrooms are tender, stirring occasionally.
2. Bring a pot of water to boil. Add the premade Farfalle pasta and cook until al dente about 5 minutes. Drain the pasta, saving a bit of the pasta water for later.
3. Remove heat and stir in the vodka, diced tomatoes, and tomato paste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 10 minutes.
4. Stir in heavy cream and cook until the sauce thickens, about 5 minutes. Stir in spinach and cook until the spinach wilts.
5. Add pasta to the sauce and toss to combine. Optional: If the sauce is too thick and doesn't coat the pasta, add a bit of the reserved pasta water to loosen. Season with crushed red peppers is desired. Serve topped with parmesan.
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