May 5, 2010
Very easy recipe.
10 pieces garlic chopped
2 - Quarts of Heavy Cream
2 - 32oz of Cooking Sauce (recipe on this blog)
1/4 tsp black pepper
1 TBS of spicy brown mustard
1/1/2 cups of Vodka
2/1/2 cups grated Cheese (romano)
Do not add grated cheese until finished cooking.
Makes 4 1/2 32oz containers of Vodka Sauce. which can be frozen for another time.
For parties: Can be made a few days in advance (leave covered in fridge) or a few weeks (but freeze it)
Chop garlic and onion finely and sautee separately in olive oil.
Once golden brown place in a small hole strainer. You want to get out most of the oil.
Hint ( once oil cools place in container to use later with other recipes the flavor of the onion and garlic will still be in there.)
Place all ingredients except grated cheese in large pot.
Cook and stir frequently over medium heat.
Once it comes to full boil cook for another 4 minutes.
Remove from heat.
Use a beater like the one in picture.
Add a little bit of grated cheese and stir.
This will stop the cheese from clumping.
Mix with Cook Penne Pasta.
There are two ways you can add the pasta to the vodka sauce.
#1. If you are making a large tray then place the well drained pasta in the tray and stir in vodka sauce. (if made in advance warm up vodka sauce before place in pan.)
Place in oven @ 350 degrees for 15 minutes. So the pasta gets time to sip in the flavor of the vodka sauce.
#2. For a few plates add a little bit of vodka sauce to large frying pan heat up vodka sauce than add in cooked Penne and stir. My family likes it this way. Not too much vodka sauce and when mixing pasta together in fries the cheese and becomes crispy.