After our fabulous Asian dinner at Tao, I wanted something different, simple and fairly easy for dinner.
Fresh Tomato Sauce w/ Vodka & Cream
So I made a Tomato Sauce with Vodka & Cream and a fresh salad.
I had all the ingredients so I lined them all up and started cooking.
The Ingredients
While the salted water for the pasta was coming to a boil, I cored and roughly chopped 16 fresh plum tomatoes in the food processor.
2 T. of olive oil was heating in the skillet and I minced 2 cloves of garlic which I briefly sautéed over medium high heat. Then the tomatoes were added along with 1 T. of tomato paste and 1 t. of hot red pepper flakes.
The Sauce
This was cooked, bubbling vigorously for about 5 minutes. ½ C. of heavy cream was added and simmered for 2 minutes. Then 2-3 T. of vodka, salt and pepper were added.
Heavy Cream Added
After this cooked for a minute, I added 2 T. of chopped basil and 2 T. of chopped parsley and took the sauce off the heat.
Parsley & Basil
While the pasta was cooking, I made the salad and used a Justin Wilson recipe for French Vinaigrette Dressing.
Vinaigrette Ingredients
1 1//2 C.
1 large clove garlic
2 t. salt
1 C olive oil
½ C. red wine vinegar
1 t. hot sauce
1 T. Worcestershire
1 T. Dijon
In a mortar I crushed the garlic & salt to a paste and then beat in the other ingredients to form a thin vinaigrette.
We drank an light and fruit filled Italian Rosé with the pasta and sat outside in the beautiful Las Vegas evening enjoying our dinner.
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