Ina Garten's Vodka Sauce & Pasta (small batch)

 

I decided to indulge in some pasta today.  I have a store cupboard full of a variety of pastas and tinned tomatoes, etc. I also had a part of a bottle of Vodka that needed using. I had bought it to make my own vanilla extract and had about 1 cup or so of it in the cupboard. 

I don't drink alcohol so thought to use it in some way. I had heard a lot about Vodka sauce for pasta and decided to try to make it.  I found and adapted this recipe I am sharing today from one that I found in the Ina Garten cookery book entitled, Foolproof, Recipes you can Trust. 

 

I love Ina Garten's recipes. I bought my first cookbook by her just before I started to work at the Manor.  Because I was going to be working for an American family I wanted to have some recipes up my sleeve that I thought they might like. It turned out that Ina was a favorite of the Mrs' and her bookcase had several of Ina's books in it.

Since then I have collected all of Ina's books.  I love her recipes. They are not as faffy as most television personality's cookbooks are.  For the most part her recipes are very doable, which I like. I am so not a faffy person in my retirement!  Been there, done that, now want to relax and enjoy cooking and eating without a lot of effort, lol  Call me lazy if you will!

In any case I took the liberty of cutting the recipe in half.  I really should have cooked the full amount of sauce and froze half of it. It really is that good!  If you are looking for a great Vodka pasta sauce recipe, this is it!

 

WHAT YOU NEED TO MAKE INA GARTEN'S VODKA SAUCE & PASTA

Simple ingredients put together in the most delicious way.  I love this type of cooking. This is a real store cupboard sauce!

• 2 TBS (30ml) good olive oil
• 1/2 Spanish onion, peeled and finely chopped
• 1 large fat clove of garlic, peeled and minced
• 1/4 tsp crushed red pepper flakes, or to taste
• 3/4 tsp dried oregano
• 1/2 cup (120ml) vodka
• 1 (28-oz/794g) tin of chopped plum tomatoes (use the best)
• kosher salt and freshly ground black pepper to taste
• 1 TBS fresh oregano, chopped (I did not have fresh so used dried, 1 tsp)
• 1/3 to 1/2 cup of heavy cream (80ml to 120ml)
• 8 ounces (227g) Penne pasta
• 1/4 cup (45g) fresh grated Parmesan cheese, plus more to sprinkle

 

Spanish onions are large onions, about the size of a soft ball. They are known for being sweet and have a lovely mild flavor.  They are really good eaten raw, but also add a lovely depth of flavor to cooked dishes.

I had some vodka left from making my own Vanilla Extract and this was the perfect way to use it up as I don't  drink alcohol.

Ina used whole Marzano tomatoes, and she drained them. I used a chopped quality tomatoes (Mutti) and I  did not drain them. In the U.K. I would use Cirio brand.

In the U.K, use double or whipping cream. Here in Canada I used whipping cream.  I used La Molisana pasta and fresh grated Parmesan that I got at the deli counter in the shops.

 

I did not have access to fresh oregano and so I used a quality dried oregano. You don't need as much if you are using dried herbs as the flavor is more concentrated.

I had some lovely fat cloves of garlic that is grown locally. One of the cloves is about the equivalent of two smaller ones.  It is really delicious garlic.

HOW TO MAKE INA GARTEN'S VODKA SAUCE & PASTA

This may take a while, but it is really very easy to make.  The best things in life really are worth waiting for! The sauce begins on the hob but finishes in the oven!  

Preheat the oven to 375*F/190*C/ gas mark 5.

Using a flame-proof/oven-proof Dutch oven, heat the oil over medium heat. Add the onions and garlic and cook for about 5 minutes until softened, without coloring.

Add the oregano and pepper flakes. Cook for a further minute and then add the vodka. Cook and reduce until the mixture has reduced by half.

 

Add the tomatoes and 1 tsp salt, along with a good pinch of pepper. Cover with a tight fitting lid and then bang into the preheated oven and roast for about 1 to 1 1/2 hour. It should have reduced and thickened somewhat.

Remove the sauce from the oven. Leave to stand for about 10 minutes and then puree with a stick (immersion blender) until smooth.

 

Put a large pot of lightly salted water on to boil. Cook the pasta according to the package directions until al dente. Drain well and rinse with hot water.

Reheat the sauce over medium heat while the pasta is cooking. Taste and adjust seasoning. Stir in the fresh oregano. Whisk in enough cream to give you a creamy consistency and then simmer for about 10 minutes.

Stir in the parmesan cheese and toss together with the drained pasta. Serve hot with additional Parmesan for sprinkling.

 

No two ways about it, this was quite simply fabulous, but I would expect nothing less from Ina!  It was a great use of the last of my bottle of Vodka.  To be honest, I couldn't really taste any alcohol. (Just as well!)

Use the best ingredients that you can afford and you are in for a real treat!  I used a quality pasta, tomatoes, etc. and I am in love.  I enjoyed some crusty bread on the side and a salad with this. I am looking forward to having the leftovers for breakfast in the morning. (I love leftovers for breakfast.)

Are you as huge a fan of pasta as I am?  If so, you might also enjoy the following recipes:

 PASTA E PISELLI - Simple ingredients put together in a simple way.  Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do!  I love this.

LEMON & GREEN OLIVE PASTA - This one is a winning combination all round. Although the quantities are for only two people, you can very easily multiply them to feed more! It always amazes me when a few simple ingredients come together in an unbelievably delicious way. If you love the flavors of lemon and good green olives you are going to adore this simple pasta dish. Incredibly tasty and very special.

Yield: 2 - 3 servings

Author: Marie Rayner

Ina Garten's Vodka Sauce (small batch)

Cook time: 2 H & 15 MTotal time: 2 H & 15 M

There is no two ways about it, this is simply delicious. Leave it to Ina! This is a small batch adaptation of the original. Also known as Penne Alla Vecchia Bettola.

Ingredients

• 2 TBS (30ml) good olive oil
• 1/2 Spanish onion, peeled and finely chopped
• 1 large fat clove of garlic, peeled and minced
• 1/4 tsp crushed red pepper flakes, or to taste
• 3/4 tsp dried oregano
• 1/2 cup (120ml) vodka
• 1 (28-oz/794g) tin of chopped plum tomatoes (use the best)
• kosher salt and freshly ground black pepper to taste
• 1 TBS fresh oregano, chopped (I did not have fresh so used dried, 1 tsp)
• 1/3 to 1/2 cup of heavy cream (80ml to 120ml)
• 8 ounces (227g) Penne pasta
• 1/4 cup (45g) fresh grated Parmesan cheese, plus more to sprinkle

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5.
2. Using a flame-proof/oven-proof Dutch oven, heat the oil over medium heat. Add the onions and garlic and cook for about 5 minutes until softened, without coloring.
3. Add the oregano and pepper flakes. Cook for a further minute and then add the vodka. Cook and reduce until the mixture has reduced by half.
4. Add the tomatoes and 1 tsp salt, along with a good pinch of pepper. Cover with a tight fitting lid and then bang into the preheated oven and roast for about 1 to 1 1/2 hour. It should have reduced and thickened somewhat.
5. Remove the sauce from the oven. Leave to stand for about 10 minutes and then puree with a stick (immersion blender) until smooth.
6. Put a large pot of lightly salted water on to boil. Cook the pasta according to the package directions until al dente. Drain well and rinse with hot water.
7. Reheat the sauce over medium heat while the pasta is cooking. Taste and adjust seasoning. Stir in the fresh oregano. Whisk in enough cream to give you a creamy consistency and then simmer for about 10 minutes.
8. Stir in the parmesan cheese and toss together with the drained pasta. Serve hot with additional Parmesan for sprinkling.

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