Linguine with Vodka Cream Sauce
"A delightful, quick and easy to prepare recipe. Many have thoroughly enjoyed this recipe as a side dish with chicken."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 16 ounces linguine, dry or fresh
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- 1⁄2 teaspoon crushed hot red pepper flakes
- 1⁄2 cup vodka
- 19 fluid ounces plum tomatoes, drained,crush tomatoes
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup heavy whipping cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- Cook dry linguine in a large cooking pot according to package instructions.
- If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente.
- In a large frying pan, heat olive oil over medium-high heat.
- Add garlic and hot red pepper flakes and saute' for 1 minute.
- Add Vodka and cook until mixture is reduced 25%.
- Add crushed tomatoes and bring to boil.
- Reduce heat and simmer for 15 minutes.
- Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute.
- Drain cooked linguine and add to a large mixing bowl.
- Pour sauce over, toss to coat well.
- Serve immediately.
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Reviews
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I also used a 28 oz can of tomatoes, and increased the amounts of other ingredients. Absolutely fantastic! I ate it over spaghetti squash, while the rest of the family had the linguine. We reheated the leftovers the next day, and the sauce really held up. I've had vodka sauces that separate after a night in the fridge, but this was equally good the next day. -
Fabulous recipe! I sauteed shrimp in olive oil and garlic and added to the sauce. Restaurant quality.
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Very good- hubbie loved it and would have given it 5 stars, I think it needs a little something. But then, there is a local restaurant that serves a pasta with Vodka Sauce that is soooo good (but I'm sure mucccchhh more fattening then this one- it is so much thicker and smoother (aka creamier)) so maybe I need to stop comparing it the theirs.... One word of advise- I "broke" the sauce! I didn't temper the cream (I used 1/2 and 1/2) (I think that is what it is called- when you add hot to cold so it won't separate??)- well mine separated. If you don't want this to happen, you temper it by adding some of the warm sauce, a spoonful at a time- 4-5 spoonfulls, to the cream to warm it before you add it in. I was too lazy- and since no one else commented that it happened to them, I figured I would go for it- and I paid for it!! :0) It's not a big deal- it just makes it look funky. I will make this one again- but I want to figure out how to make it a bit thicker. -
FANTASTIC! Easy to make and easier to eat! Thanks for posting! This definitely goes in the keeper file. :) -
We (my Husband and I) really enjoyed this! I made it a tad different. I used tri-color rotini pasta and a can of ready-cut diced tomatoes. I made sure to drain the tomatoes and dry them by soaking up any additional liquid using a paper towel before adding. I also added some fresh Italian herbs at the end! WONDERFUL!!! I will make this again and again. PERFECT for us!!! Thanks so much for posting this recipe!
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Tweaks
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Yes sir Uncle Bill does it again! I used Rotella crushed tomatoes with chilies instead of the plum and some really crappy Vodka one of my cheap friends left. Turned out super. Thanks for a home for cheap Vodka!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
