Penne with Spicy Vodka Sauce

So quick and easy, how have I not made this before?

  • 1/8 c olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt
  • 28 oz crushed tomatoes
  • 1/2 lb pasta
  • 2 tbsp vodka
  • 1/2 c heavy cream or creme fraiche
  • 1/4 c chopped parley

In a 12 inch skillet heat oil over medium heat, add garlic, peppers and a pinch of salt and cook until fragrant. Add tomatoes and cook for 15 minutes to thicken. Reduce to low once thickened.

Cook pasta according to package.

Add drained pasta to sauce, stir in the vodka and cream. Cook for a 2 minutes. Top with parley and serve.

Serves 4.

Lemon Vodka Past

pThis pasta sauce is so light and the lemon is so refreshing! Best of all it is ready in less than 20 min.

Ingredients:
8 oz pasta
1 c creme fraiche or heavy cream
1/4 c lemon vodka
Zest of 2 lemons
1/4 c lemon juice
1/2 c parmesan, grated
Pepper

Cook pasta according to package.

2 min before pasta is read stir together creme fraiche, vodka, zest, juice and Parmesan in a 12 inch skillet and heat on low. Add Pasta and stir until well coated, add pasta water to thin if needed.

Serve topped with parm and pepper.

Serves 2 – 4.

Violet Crush Cocktail

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I have this bottle of violet liqueur that has been sitting in my liquor cabinet untouched, which felt wrong. So I started experimenting and this is what I came up with. Not too sweet, light and refreshing.

Ingredients:

1.5 oz vodka
0.5 oz violet liqueur
2 dash orange bitters
Ice
2 oz seltzer

In a shaker with ice, stir together vodka, violet liqueur and bitters. Pour into a rocks glass over ice add seltzer.

Serves 1.

Propeller

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INGREDIENTS
1 ounce vodka
1/2 ounce freshly squeezed lemon juice
1/2 ounce maraschino liqueur, preferably Luxardo
1/2 ounce Yellow Chartreuse
Ice
3 drops crème de violette, preferably Rothman & Winter
1 (1/4-inch-thick) cucumber slice

INSTRUCTIONS

Place a cocktail glass in the freezer to chill.
Combine the vodka, lemon juice, maraschino liqueur, and Chartreuse in a cocktail shaker and fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled cocktail glass, top with the crème de violette, and garnish with the cucumber slice