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“Y’know, this pasta is delicious, but it could really use more booze.”

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That’s what I assume the thought process was for whoever invented vodka sauce. I didn’t know much about vodka sauce, until I made this and turned to my trusty friend, Wikipedia. Oh, Wikipedia, all those college professors said I couldn’t use you as a source, but they didn’t say I couldn’t use you as the primary way to find sources, but really just quote from you… I digress, I didn’t know much except vodka sauce is deeelicious. Turns out the alcohol in vodka, much like wine, enhances certain flavors, especially in tomatoes. This, combined with a bunch of cream and butter makes for a great time. I do the grocery shopping ’round here but usually ask The Wife for input as to what she would like to eat for the week. I don’t know why I keep doing this, since it seems to irrationally fluster her and she usually just blurts out “I JUST WANT SUSHI!!” but this time she contributed “a light pasta would be nice.”  Maybe it would, Wife, but light is not on the table tonight. I present you penne alla vodka with fresh basil and prosciutto.

Bonus prosciutto shot.

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