Friday, January 6, 2012

Vodka Cream Pasta

Before I was gluten-free, this was another one of Rachael Ray's recipes that I loved. Similar to the Carbonara recipe, my cookbook pages are stuck together from cooking this recipe so much. Not only is it an easy meal to prepare, it was easily converted to be a gluten-free recipe. The unique and slightly sweet sauce makesthis a not so ordinary pasta dish.

Vodka Cream Pasta
·1 TBS extra virgin olive oil (EVOO)
·1 small onion, chopped
·1 TBS minced garlic
·½ cup vodka
·½ tsp chicken bouillon
·½ cup boiling water
·1 - 14oz. can diced tomatoes
·1 tsp dried basil
·Salt and pepper
·¼ cup evaporated milk
·8 oz. gluten free penne pasta

Bring a large pot of water to a boil. Cook pasta in salted water according to package directions.

In a large skillet over medium heat, saute onion and garlic in EVOO for 3-5 minutes. Add vodka to the pan and cook for 2-3 minutes, until vodka is reduced by half.

In a separate bowl, dissolve chicken bouillon in boiling water. In a food processor, gently process diced tomatoes until some chunks remain. Add chicken bouillon liquid, tomato puree, and basil to the skillet. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper and let simmer until pasta is finished cooking.

Drain pasta. Stir evaporated milk into the sauce, then toss pasta with the sauce. Serve immediately with a side salad.

Serves: 2

Adapted from Rachael Ray's recipe for You Won't Be Single for Long, Vodka Cream Pasta