July 9, 2009
In searching the Internet to learn about the origins of vodka pasta, you'll find the answers vary widely. Regardless of who thought to put vodka in a pasta a dish, you can't disagree that the outcome is a success.
The most common recipe includes penne with vodka, heavy cream, crushed tomatoes and garlic. The recipe I'm sharing is based on my idea of what vodka pasta is...and the ingredients I had available.
Pick a noodle, any noodle. Spaghetti, angel hair and penne are used regularly so I thought I would really shake it up for this dish! I chose to try campenelle, a cone shaped pasta, for something different.
Prepare the pasta according to the package directions. While the pasta is cooking, you can prepare the sauce. In a skillet over medium heat, melt 2-3 Tbsps of butter, then add 1/4 cup of vodka, red pepper flakes (to taste) and minced garlic and simmer for 2-3 minutes. Add in asparagus, cut into 1 inch pieces and saute. Stir in 8 ounces of cream cheese, stirring occasionally, until cheese is creamy. Lastly, add in a can of diced tomatoes. Mix thoroughly and heat through.
This dish was really tasty and easy to throw together. It was the new pasta that made all the difference.
Eat and enjoy!