Pasta with Vodka Sauce

Vodka Sauce is rich and creamy with Parmesan cheese, fresh basil and a touch vodka. The alcohol of course is cooked out, but you get a bite at the end from the vodka. Such a simple and delicious sauce, you can pour it straight out of the jar over hot pasta or you can kick it up like I did here with sauteed onions, garlic, mushrooms and Italian sausage. By the time your pasta is done cooking, your kicked up sauce is ready!

SplenDishes Award Winning Vodka Sauce is a classic tomato sauce with rich cream, Parmesan cheese, fresh basil and a tasty bite of vodka at the end.

First, brown your Italian sausage.  Drain any excess fat from the pan and add onions. Saute until translucent.  Next add garlic and mushrooms, cooking until mushrooms become lightly golden.  Season with SplenDishes House Blend.

Stir in SplenDishes Vodka Sauce and lower heat to simmer.

Fresh herbs make everything better.  I always have flat leaf parsley on hand. Stir in about 2 tablespoons of chopped parsley.  It also adds great contrast in color to the sauce.

Once the pasta is done, using a slotted spoon, transfer it straight into the sauce.  You want some of the pasta water to mix in with the sauce so dont strain it first.

Stir in some shredded Parmesan cheese and fresh chopped parsley. This is why I love using shells. Can you see all the sauce and cheese up in the shells?!!

 

Ever heard of a chiffonade?  Its a fancy word for cutting leafy vegetables into strips. Lay basil leaves flat on top of each other, then roll them up and slice.

This is what it looks like when you're done.  Just sprinkle them over your dish.  You can make any dish shine with just the sprinkle of a fresh herb!

A beautiful and delicious meal made in less than 30 minutes!

 

RECIPE

PASTA WITH VODKA SAUCE

Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4

Ingredients:

1 onion, chopped

2 garlic cloves, chopped

1/2 cup cremini mushrooms, sliced

1/2 pound Italian sausage

16 ounce jar SplenDishes Vodka Sauce

1/2 cup shredded Parmesan cheese

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil

1/2 teaspoon SplenDishes House Blend

1 pound pasta shells

Directions:

Drop pasta into salted boiling water.  Heat skillet on medium high and brown sausage.  Drain excess fat, then add onions and saute until translucent, about 3 minutes.  Stir in garlic and mushrooms and saute until mushrooms are lightly golden.  Season with House Blend.

Stir in Vodka Sauce and lower heat to simmer.  Sprinkle parsley in and stir to combine.

Once pasta is done, using a slotted spoon, transfer pasta straight into sauce (do not strain first), letting some of the pasta water into the sauce.  Sprinkle in Parmesan cheese and combine well.

To serve, spoon pasta into bowls, sprinkle with more Parmesan cheese and fresh basil.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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