So, it’s been quite a while since I’ve posted some recipes. I have been quite busy with work and other family stuff that is taking up most of my time. This fortunately does not mean that I have stopped cooking and writing recipes, I just haven’t had time to post them. Anyway, this one is a riff on some classics that I have made in the past just amped up on the garlic and cheese scale a tad. By a tad I mean a SHITLOAD of ( yes shitload because that’s how I like it) of Garlic. You can also scale back a few cloves if ya don’t dig the whole killing a million vampires with your stench type of breath. So here it is, my masterpiece of creamy, garlicky goodness, enjoy if you DARE!!! 😁
1 can San Marzano Tomato’s
8 cloves of finely minced garlic
1 small onion finely diced
1/2 cup Heavy Cream
2 1/2 tablespoons vodka
1/2 cup grated Parmesan
1 teaspoons crushed red pepper flakes
1/4 cup olive oil
1/2 teaspoon kosher salt( more can be added if needed)
1 teaspoon crushed black pepper
Handful of chopped fresh parsley
In a medium pan on med heat, add olive oil, and diced onion. Cook till onion is soft and almost translucent. Next add all cloves of minced garlic and stir. Stir garlic for about a minute. Next add in tomatoes, salt, black, red pepper and break the tomatoes up with a wooden spoon till chunky. Cover and bring to a boil. Once boiling, remove cover and reduce heat to med low, let simmer for approx 10-15 mins. Next add in vodka and cream. Uncovered, turn heat back up to med high and let sauce simmer back up to boiling point. Once boiling, turn heat off and add your Parmesan cheese, chopped parsley and combine. Add sauce immediately to any pasta of choice, I used Pappardelle for this particular recipe but any cut or shape is just fine.
Prep time: approx 10 mins
Cook time: approx 30-35 mins
Wicked Delicious Kate 