::recipe::

Haven't had these in quite a while!

Now I know with the holiday's and whatnot you are eating alot of potatoes and turkey {or whatever meat or fish}, salads and veggies and pies. Not very many people have pasta...I don't think so anyways...although I haven't heard this at all.

But anyways, I am a huge pasta lover. And if I could eat pasta everyday 3x a day, then I totally would. But we all know that it isn't very good for you...

I really and utterly throw all control, will-power and portion control techniques out the window when it comes to pasta. I could literally eat a GIMONGOUS bowl of pasta...with a tun of cheese.

I am very set in my ways with spaghetti.

I don't order it at restaurants...unless the pasta is al dente {I ask to try some before ordering, that is how picky I am}. I don't like it when other people prepare it...I probably won't eat it and I have a specific sauce that I will forever use {Hunt's to be exact} and any other sauce I do not like.

I also hate parmesan cheese that is packaged in bulk and thrown on the shelves...it has to be fresh...I will go with any cheese other then that though.

I don't know if I am so much picky as I like my pasta the way that it should be made.

You gotta agree with me here, who likes mushy pasta {bleh!}.

I am also very set in my ways with my sauces.

I can use my regular blend of sauce with my choice of spices or use a mushroom and pesto sauce...or amatriciana that my Mom makes {amazing! that lady knows how to make spaghetti!!!}...but, there is something tugging at my tummy strings {that sounds kinda gross} that wants me to try vodka sauce.

Now, vodka...in sauce? That sounds kinda gross...but I hear people praaaaising this sauce all the time; so I finally decided to give it a shot myself, which I will be doing tonight.

I am not going to make this from scratch {too expensive in case I don't like it} and bought a name brand one. I really hope it's delicious!

I looked forward to alfredo at one point and was sorely disappointed...therefore, as you can guess, I don't like alfredo.

I found this recipe though on the Food Network Canada website and decided to share with you since I am going to be trying some of this out tonight - might not be exact but it is similiar. :) Give it a shot and let me know what you think!

Also let me know if there are any other sauces out there that you loooooove with your pasta!

Bon Appetit! :)







Penne with Vodka Sauce

Recipe courtesy of Giada De Laurentiis.

Cook Time: 25 minutes

Level: Easy

Yield: 6 servings

Ingredients

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth

1 cup vodka

1/2 cup heavy cream, at room temperature

1/2 cup grated parmesan

1 pound penne

Directions



Simmer the tomato sauce and vodka in a heavy skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce and toss to coat.

Simple Tomato Sauce

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

2 (32-ounce) cans crushed tomatoes

2 to 6 basil leaves

2 dried bay leaves

Sea salt and freshly ground black pepper

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using allt he sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

That was pretty simple, wasn't it?

Let me know what you guys think if you give this a shot. It definitely sounds absolutely delicious! I will let you know what it tastes like with the brand name one. If I like it, I will definitely make a home-made version. :)

-S.*

(Source: Recipe from Food Network Canada - Image from AllRecipes.com)