Pasta with Vodka Gorgonzola Cream Sauce

If you love vodka sauce, and you get a kick out of bleu cheese, you're gonna flip for this creamy, cheesy pasta sauce. Serve with a nice green salad and a bit of garlic bread on the side.

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Vodka Sauce with Gorgonzola Cream
serves 4

1 T butter
1 T olive oil
2 large shallots, minced
3 cloves garlic, minced
pinch of red pepper flakes
1 cup vodka
1 28 oz can diced tomatoes
1/2 cup heavy cream
1 cup crumbled gorgonzola
1 cup chopped fresh basil

12 oz dried fettuccini (or enough fresh pasta to serve four)

Put butter and olive oil in a large saute pan placed over moderate heat. When the butter has melted, add shallots, garlic, and red pepper flakes and saute until the shallots are beginning to grow transluscent. Add vodka and bring to a simmer. Simmer for 4-6 minutes, or until the vodka has reduced by half.

Add canned tomatoes with their juices. Bring to a boil, reduce heat, and allow to simmer until the tomatoes have cooked down and the flavors have blended -- about 20-25 minutes. (Sauce can be made ahead up to this point. Will keep well in the refrigerator for up to 3 days.)

While the tomatoes are simmering, cook the pasta according the directions on the package. Fresh pasta should cook for 2-3 minutes, or until al dente. Strain pasta and set aside.

When the liquid from the tomatoes has all but disappeared, taste for seasonings, adding salt if necessary. Add heavy cream and most of the basil, retaining a bit for garnish. Stir to incorporate.

Just before you are ready to serve the pasta, add the crumbled gorgonzola to the tomato sauce and stir to combine. Toss sauce with cooked pasta. Garnish with additional fresh basil.


4 comments:

amandalouden said...

yum!

aleta meadowlark said...

I know someone who LOVES vodka sauce . . . we'll have to do this up.

Maya said...

This would taste better than the ones sell in the stores.

Katherine Aucoin said...

I love vodka sauce and I bet the gorgonzola puts it over the top! This dish has serious drool factor.