Sunday, April 14, 2013

dining in: creamy tomato vodka sauce with pasta, asparagus and seafood

This sauce on its own with pasta is delicious as a side, but to make it a meal I add asparagus and shrimp, crab or salmon.


2 T extra virgin olive oil
2 cloves garlic, thinly sliced
Red pepper flakes, to taste
1 can of tomatoes, or 1# fresh tomatoes diced
1/3 C vodka
1/2 C cream
1/3 C grated Parmesan

Heat olive on medium, reduce heat to low add garlic and pepper flakes. Cook slowly for 8-10 minutes, do not brown the garlic. Add tomatoes, cool over low-med heat for 20 minutes. Crush tomatoes in the pan, a potato masher works great.

Add vodka and simmer for 10 minutes, stirring occasionally. Add cream, cook for another 10 minutes. Add Parm, stir until blended. At this point you are done with the sauce.

If adding asparagus, cut into 2 inch pieces, about one cup or more. Blanch asparagus in a 2-3 quart pot for two minutes. Remove asparagus and use the veggie water to cook the pasta.

I cook the shrimp and crab in 1 T of butter. The salmon I broiled in the oven with olive oil and S&P, for 7-8 minutes.

Add the asparagus, seafood and pasta to the sauce, toss to coat. Heat through for about 5 minutes before serving.


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