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Vodka Sauce with Gorgonzola Cream
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.